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This dish has a very weird Chinese name; it literally translates as ants climbing up a tree… ?? I wonder if the ground pork is the ‘ants’ and noodles is the lines of a tree bark? Anyway, it’s delicious! That’s all matter!

Ground Pork Stir Fry with Clear Noodles 螞蟻上樹

Ground Pork Stir Fry with Clear Noodles 螞蟻上樹

Ground Pork Stir Fry with Clear Noodles (serves 4 people)

Ingredients:

1/2 lb ground pork
1 bundle clear noodles– soak in water to soften
2 cloves garlic– chopped
2 red hot peppers– chopped
2 tsp rice cooking wine
1/2 cups chopped Chinese celery stems– see note below

Seasoning:
2 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp sugar
1/8 tsp chicken powder
1/2 cup water

Method:

  1. Season pork with typical seasoning (salt, ground white pepper, sesame oil and cornstarch, water). Set aside.
  2. Heat up a wok on medium high heat. Sauté garlic and peppers until aromatic. Add in ground pork. Keep stirring to loose it up. Add in rice wine. Stir until wine evaporates.
  3. Add all seasoning ingredients. Stir to mix well. When it boils, add in noodles. Stir to mix well. Cover, and cook until noodles almost absorb all the liquid and turn transparent. Stirring a few times in between to make sure noodles don’t stick to the wok. Add a little more water if needed. Before dishing out, add chopped Chinese celery stems and stir a few more times. Serve hot immediately with rice.

Regina’s Note:

  • Chinese celery stems: I use Chinese celery stems for its crunchy texture and color. As with regular celery, always remove the fiber ‘strings’ before use.
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