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Ingredients: 3/4 Pound(s) Lean ground pork 1 Tablespoon(s) Distilled white vinegar 2 Teaspoon(s) Oriental sesame oil 2 Teaspoon(s) Soy sauce 3 1/2 Ounce(s) Bean threads 1 Tablespoon(s) Vegetable oil 2 Garlic cloves, minced 1 Tablespoon(s) Peeled and minced gingerroot 1/2 Cup(s) Sliced scallions 2 Teaspoon(s) Chili paste 1 1/2 Cup(s) Chicken stock 3 Tablespoon(s) Scotch Directions: 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. Yield: 4 servings
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