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      RECIPE TITLE "Ants on a Tree - Chinese Spicy Pork with Bean Threads" Recipe by: Cooking Live Show #CL8982

    yields Makes 4 servings time--- difficulty easy

    3/4 pounds Lean ground pork
    1 tablespoon Distilled white vinegar
    2 teaspoons Oriental sesame oil
    2 teaspoons Soy sauce
    3 1/2 ounces Bean threads; (up to 4)
    1 tablespoon Vegetable oil
    2 Garlic cloves; minced
    1 tablespoon Peeled and minced gingerroot
    1/2 cups Sliced scallions
    2 teaspoons Chili paste
    1 1/2 cups Chicken stock
    3 tablespoons Scotch

    Joyce Chen 14-in. Carbon Steel Wok Set
    Joyce Chen 14-in. Carbon Steel Wok Set
    Part of the Classic Series by Joyce Chen, this Carbon Steel Wok Set is fashioned after authentic ones found in China with a flat bottom and maple wood handles on both the lid and the wok. Four pieces come with this set: a heavyweight carbon steel wok for fast, efficient heating, a lid for steaming, a 12-in. bamboo spatula and recipe booklet.


    In a small bowl combine the pork lightly with 1 teaspoon of the vinegar, 1 teaspoon sesame oil, and 1 teaspoon soy sauce and let the mixture stand for 20 minutes. In a bowl let the bean threads soak in warm water to cover for 15 minutes, drain them, and cut them into 3-inch lengths.

    Heat a wok or heavy skillet over high heat until it is hot, add the vegetable oil, and heat until it is hot. Add the garlic and gingerroot and stir-fry the mixture for 5 seconds. Add the pork mixture and stir-fry it, breaking up the lumps, until it is no longer pink. Add the scallions and the chili paste and stir-fry the mixture for 10 seconds.
    Add the bean threads, combine the mixture well, and add the stock, the Scotch, remaining 2 teaspoons vinegar, remaining soy sauce, and salt and pepper to taste.
    Bring the liquid to a boil, simmer the mixture, covered, for 5 minutes, and drizzle it with the remaining 1 teaspoon sesame oil.

    HOT! We recommend:

    Thousand Recipes Chinese Cookbook
    An essential resource in the American kitchen and a classic for nearly four decades, this is the definitive Chinese cookbook, perfect for cooks at every level

    Here is the largest, most comprehensive Chinese cookbook ever published for the Western world. A Tastemaker Award winner, Gloria Bley Miller distills centuries of Chinese recipes and techniques into concise and easy-to-follow directions that will enable any cook to produce dishes that please the eye, delight the palate, and suit the budget.

    With verve and wit, Miller tells you how to prepare everything from egg drop soup and drunken pork to sizzling rice and delicate wontons. There are 150 recipes for chicken alone, plus dozens of variations on pork dishes, vegetables, and noodles, as well as other Chinese favorites. Using Miller's recipes, ordinary meat and seafood become delicacies, while vegetables retain their color and texture. And Miller's delicious recipes are splendidly high in nutrients and low in calories.

    The Thousand Recipe Chinese Cookbook contains everything the cook needs to know about Chinese cooking, including how to:

    * Use special Chinese cooking techniques such as steaming and stir-frying

    * Create unique seasonings and sauces

    * Substitute hard-to-find ingredients with those available in any supermarket

    * Plan menus suited to every time constraint, budget, and occasion

    The classic Chinese cookbook, this is the only book you'll ever need to master one of the world's greatest and most versatile cuisines.


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