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Ingredientes
- 3/4 lb Lean grnd pork
- 1 Tbsp. Distilled white vinegar
- 2 tsp Oriental sesame oil
- 2 tsp Soy sauce
- 3 1/2 ounce Bean threads, (up to 4)
- 1 Tbsp. Vegetable oil
- 2 x Garlic cloves, chopped
- 1 Tbsp. Peeled and chopped gingerroot
- 1/2 c. Sliced scallions
- 2 tsp Chili paste
- 1 1/2 c. Chicken stock
- 3 Tbsp. Scotch
Direcciones
- In a small bowl combine the pork lightly with 1 tsp. of the vinegar, 1 tsp. sesame oil, and 1 tsp. soy sauce and let the mix stand for 20 min. In a bowl let the bean threads soak in hot water to cover for 15 min, drain them, and cut them into 3-inch lengths.
- Heat a wok or possibly heavy skillet over high heat till it is warm, add in the vegetable oil, and heat till it is warm. Add in the garlic and gingerroot and stir-fry the mix for 5 seconds. Add in the pork mix and stir-fry it, breaking up the lumps, till it is no longer pink. Add in the scallions and the chili paste and stir-fry the mix for 10 seconds. Add in the bean threads, combine the mix well, and add in the stock, the Scotch, remaining 2 tsp. vinegar, remaining soy sauce, and salt and pepper to taste.
- Bring the liquid to a boil, simmer the mix, covered, for 5 min, and drizzle it with the remaining 1 tsp. sesame oil.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 854g | |
| Calories 1269 | |
| Calories from Fat 855 | 67% |
| Total Fat 95.26g | 119% |
| Saturated Fat 29.21g | 117% |
| Trans Fat 0.35g | |
| Cholesterol 245mg | 82% |
| Sodium 1445mg | 60% |
| Potassium 1572mg | 45% |
| Total Carbs 10.58g | 3% |
| Dietary Fiber 3.4g | 11% |
| Sugars 2.78g | 2% |
| Protein 63.42g | 101% |
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