Title: Ants on a tree - chinese spicy pork with bean threads
 Categories: Cooking liv, Import
      Yield: 1 Servings
 
    3/4 lb Lean ground pork
      1 tb Distilled white vinegar
      2 ts Oriental sesame oil
      2 ts Soy sauce
  3 1/2 oz Bean threads; (up to 4)
      1 tb Vegetable oil
      2    Garlic cloves; minced
      1 tb Peeled and minced gingerroot
    1/2 c  Sliced scallions
      2 ts Chili paste
  1 1/2 c  Chicken stock
      3 tb Scotch
 
  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
  
  Recipe