Ants On The Tree Mk 1 (Chinese Pasta & Meat Sauce)
beef, chinese, main dish, noodles, pasta
----BINDER----
1 teaspoon cornstarch
1/8 cup stock
----MARINADE----
1/2 teaspoon sugar
1/8 teaspoon black pepper
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 teaspoon sesame seed oil
1 tablespoon rice wine or dry sherry
----INGREDIENTS----
1/2 lb ground lean beef
2 cup fried thin rice sticks
1 teaspoon vegetable oil
1 large garlic cloves; minced
2 tablespoon fresh scallions; sliced
----NOODLES----
3 cup oil
2 oz thin rice sticks
: Before you start: mix binder ingredients in cup or small bowl until smooth. Set aside. Mix marinade ingredients together in medium bowl. Add beef to marinade in bowl and mix well. Set aside. Spread noodles evenly on serving platter. Heat skillet or wok on high for 30 seconds. Add oil and swirl to coat skillet for 10 seconds longer. Add garlic. Stir fry for 15 seconds. Add half of the scallions stir once, then add beef and marinade. Stir fry for 2 minutes, until beef loses its pink color. Add binder to beef in skillet and blend well. Cook 30 secs. Spoon cooked beef evenly over noodles. Garnish with remaining scallions sprinkled on top. Serve hot.
Noodles: ========
Heat 3 cups of oil almost to smoking, about 375 degrees. Unwrap and drop in rice sticks. Within 3 seconds, the noodles will puff up and turn white and crunchy. With slotted spoon or wire mesh strainer,turn noodles over and deep fry for a few seconds more Remove from hot oil and drain on paper towels. May be stored in a tightly covered container for about a week. Makes 4 cups fried noodles. If not used immediately, re-heat them briefly in the oven.
Recipe M Loo. Forgs France 3 January 1997
From: Ian Hoare Date: 04 Jan 97 National Cooking Echo Ä
Yield: 3 servings