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Cooked by: Chef / Ethnicity: Chinese cuisine / Last Modified: 3/24/2004 / Number of Servings: 1 |
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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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