Ants On The Tree Mk 2 (Chinese Pasta & Meat Sauce)
beef, chinese, main dish, pasta, sauces
----BINDER----
1 teaspoon cornstarch
1/8 cup stock
----MARINADE----
1/2 teaspoon sugar
1/8 teaspoon black pepper
1 tablespoon soy sauce
1 1/2 tablespoon hoisin sauce
1/2 teaspoon sesame seed oil
1 tablespoon rice wine or dry sherry
----INGREDIENTS----
1/2 lb ground lean beef
2 oz cellophane noodles
1 warm water
1/2 cup stock
1 teaspoon vegetable oil
1 large garlic cloves; minced
2 tablespoon fresh scallions; sliced
Before you start: mix binder ingredients in cup or small bowl until smooth. Set aside. Mix marinade ingredients together in medium bowl until smooth. Soak noodles in warm water for at least 20 minutes until pliable. Add beef to marinade in bowl and mix. Set aside. 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. Leave a few seconds while heating noodles. Drain noodles slightly; sling into hot dry wok and stir fry 30 secs. Gradually add stock, tossing to mix between additions. Noodles will take up liquid and become almost transparent. If they aren't, add more stock and continue until they are. Put them in a bowl, spoon cooked beef over noodles. Garnish with remaining scallions sprinkled on top. Serve hot.
Recipe M Loo. Forgs France 3 January 1997
From: Ian Hoare Date: 04 Jan 97 National Cooking Echo Ä
Yield: 3 servings