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Ingredientes
- 3/4 lb Grnd pork
- 2 tsp Rice vinegar
- 2 tsp Soy sauce
- 1 tsp Asian, (toasted) sesame oil
- 6 ounce Bean-thread, (cellophane) noodles*
- 2 Tbsp. Vegetable oil
- 1/2 c. Thinly sliced scallion
- 1 Tbsp. Chopped garlic
- 1 Tbsp. Chopped peeled fresh gingerroot
- 2 tsp Asian chili paste* or possibly 1/2 tsp. dry warm red pepper flakes
- 1 1/2 c. Chicken broth
- 3 Tbsp. Scotch
- 1 Tbsp. Soy sauce
- 1 Tbsp. Rice vinegar
- 1 tsp Sugar
- 1 tsp Asian, (toasted) sesame oil
- 3 Tbsp. Minced fresh coriander, or possibly to taste, if you like
Direcciones
- *Available at Asian markets.
- Marinate the pork:In a small bowl combine the pork gently with the vinegar, the soy sauce, and the sesame oil and let it marinate at room temperature for 20 min.
- In a bowl soak the noodles in hot water to cover for 15 min, drain them, and cut them into 3- to 4-inch lengths.
- In a wok or possibly large heavy skillet heat the vegetable oil over moderately high heat till it just begins to smoke and in it stir-fry 1/4 c. of the scallion, the garlic, and the gingerroot for 30 seconds. Add in the pork and the chili paste and stir-fry the mix, breaking up the lumps, till the meat is no longer pink. Add in the noodles, the broth, the Scotch, the soy sauce, the vinegar, and the sugar and simmer the mix, stirring occasionally, for 3 to 5 min, or possibly till the noodles have absorbed the liquid. Transfer the mix to a platter, drizzle it with the sesame oil, and sprinkle it with the coriander and the remaining 1/4 c. scallion.
- Serves 4 to 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 915g | |
| Calories 1465 | |
| Calories from Fat 998 | 68% |
| Total Fat 111.54g | 139% |
| Saturated Fat 30.37g | 121% |
| Trans Fat 0.7g | |
| Cholesterol 245mg | 82% |
| Sodium 2354mg | 98% |
| Potassium 1823mg | 52% |
| Total Carbs 25.19g | 7% |
| Dietary Fiber 9.9g | 33% |
| Sugars 7.37g | 5% |
| Protein 66.42g | 106% |
