Ants On The Trees
|Cellophane noodles||2 Ounce|
|Ground pork||1⁄2 Pound|
|Dark soy sauce||1 Tablespoon|
|Chinese rice wine||1 Tablespoon|
|Peanut oil/Vegetable oil||3 Tablespoon (For Stir Frying)|
|Scallion stalks||2 , chopped|
|Bean sauce||4 Teaspoon (Hot)|
|Chicken broth||1 Cup (16 tbs)|
Soak cellophane noodles in warm water for 20 minutes.
Drain and cut into 4 inch long (10 cm) sections.
Marinate the ground pork with soy sauce, wine, and tapioca starch as listed above.
Heat 3 Tbs oil in wok; add the scallion and then the ground pork.
Stir fry until the meat separates.
Add the hot bean sauce and sugar; stir and mix well.
Add the cellophane noodles, stir and blend with the meat.
Pour in chicken broth and bring to a boil.
Cover and cook about 5 minutes until the broth is absorbed, stirring twice.
Serving size: Complete recipe
Calories 1301 Calories from Fat 842
% Daily Value*
Total Fat 94 g145.2%
Saturated Fat 25.5 g127.3%
Trans Fat 0 g
Cholesterol 163.3 mg54.4%
Sodium 2671.8 mg111.3%
Total Carbohydrates 66 g22.1%
Dietary Fiber 2.1 g8.3%
Sugars 10.5 g
Protein 41 g82.5%
Vitamin A 6.3% Vitamin C 12%
Calcium 5.5% Iron 14.2%
*Based on a 2000 Calorie diet