|
Ants Climbing Trees
One
in a series of recipes by renowned Chef Jet Tila featuring
Lan Chi
sauces
Makes
4 to 6 servings
| Sauce |
|
|
|
| 4
Tbsp. |
|
Lan
Chi
Broad Bean Sauce |
|
| 3
Tbsp. |
|
Lan
Chi
Chili Paste with Soy Bean |
|
| 3
Tbsp. |
|
Lan
Chi
Soy Bean Sauce with Sugar
|
|
| 2
tsp. |
|
Chinese
black vinegar |
|
| ½
tsp. |
|
Sichuan
peppercorns, ground
|
|
| 1
piece |
|
Fresh
ginger, 2" thick, thinly sliced |
|
| |
|
|
|
| ¾
lb. |
|
Ground
pork
|
|
| 3-4
Tbsp. |
|
Lan
Chi
Preserved Radish in Sesame Oil
|
|
| 2
tsp. |
|
Chinese
rice wine |
|
| 3
Tbsp. |
|
Peanut
oil
|
|
| 2
Tbsp. |
|
Garlic
|
|
| 12
oz. |
|
Bean
thread noodles, soaked in very hot water for about
20 minutes.
|
|
| 3 |
|
Scallions,
green part only, thinly sliced
|
|
| 4-6 |
|
Napa
cabbage leaves, thinly sliced
|
|
Combine
Sauce ingredients and reserve.
Boil
noodles in pot of boiling water until soft, 4-5 minutes.
Drain very well and reserve.
Heat
peanut oil in a wok over high heat. Add preserved radish
and stir-fry for 30 seconds. Add pork, breaking up,
for 2-3 minutes. Deglaze with rice wine and reserved
sauce and stir-fry for 3 minutes more.
Add
noodles and napa cabbage. Cook until noodles are cooked
through and cabbage starts to soften.
For more information about
Chef Jet Tila, please visit www.chefjet.com.
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