Ants Climbing a Tree

READY IN: 35mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • SAUCE
  • 1
    tablespoon soy sauce
  • 1
    tablespoon dry vermouth, sherry or 1 tablespoon white wine
  • STIR-FRY
  • 1 12
    tablespoons peanut oil
  • 1
    tablespoon ginger, minced
  • 1
    green onion, minced
  • 3
    jalapenos or 3 serrano chilies, stems removed, minced
  • 14
    lb pork, ground (do not use sausage) or 1/4 lb pork, diced (do not use sausage)
  • 14
    cup finely diced carrot
  • 14
    cup shiitake mushroom, soaked and minced (or other dried mushrooms)
  • 2
    tablespoons szechuan hot bean sauce
  • 2
    (2 ounce) packages bean threads, soaked in hot water for 15 minutes, drained and cut into pieces about 2 inches length
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DIRECTIONS

  • Mix together all the sauce ingredients.
  • In a pre-heated wok over high heat, add the peanut oil. When the oil just begins to smoke, add the ginger, green onion, chiles, pork, carrot, and the mushroom, and stir-fry until the pork is well-browned.
  • Add the bean sauce and stir-fry for about 15 seconds or until combined thoroughly with the other ingredients.
  • Add the bean threads and sauce. Cook over medium high heat until the sauce is thickened and the bean threads just begin to stick to the wok.
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