Ants Climbing a Tree

Ingredients

• 5 tbsps peanut oilNutrition
• 1 tbsp sesame oilNutrition
• 2 tbsps roasted red chili pasteNutrition
• 6 cloves garlicNutrition
• 1/2 slice gingerNutrition
• 1 lb lean ground porkNutrition
• 6 medium scallionsNutrition
• 2/3 cup waterNutrition
• 6 tbsps tamari soy sauceNutrition
• 8 oz dried cellophane noodlesNutrition

Directions

1. 1Put the cellophane noodles in a large bowl and cover them with 1 quart (1 liter) boiling water. Set them aside to soak for at least 20 minutes.
2. 2Put the ground pork in a bowl and add to it 2 tablespoons of soy sauce and the sesame seed oil. Add half of the scallions to the pork and mix well; set the rest of the scallions aside.
3. 3When the cellophane noodles have become soft, rinse them several times under cold running water and drain them well.
4. 4Heat your wok over high heat for 15 seconds, then pour in the peanut oil.
5. 5When the oil is ready, toss in the ginger and garlic and add the hot-pepper paste. Stir fry these ingredient together for 30 seconds.
6. 6Add the meat and continue to stir fry for about one minute, taking particular care to break up any large chunks of meat.
7. 7Pour in the remaining soy sauce and stir fry everything for 30 seconds longer. Add the cellophane noodles to the pan and cook for about one minute, turning the noodles over occasionally.
8. 8After a minute, add the scallions and the water then cover the pan and let simmer over medium heat for 3 or 4 minutes.

Nutrition per serving