Ants Climbing A Tree

It's a good thing MCL was out of their crack veggie soup, because otherwise I might have simply enjoyed that with a big, puffy roll for dinner and Jell-o for dessert. However, I came home and made my adaptation of the Gourmet Cookbook version of the classic Szechwan dish, Ants Climbing a Tree. If the name wigs you out too much, you can always just call it spicy pork with noodles. I had broccoli and mandarin oranges with it. It is one of the yummiest dinners I've had in a long time, perfect for a chilly, snowy night.

Ants Climbing a Tree

3/4 lb. ground pork

2 tbsp. + 2 tsp. rice vinegar

2 tbsp. + 2 tsp. soy sauce

2 tsp. sesame oil

6.5 oz. bean thread noodles

2 tbsp. vegetable oil

5 cloves garlic, minced

1 tbsp. ginger, minced

1 bunch scallions, thinly-sliced

2 tsp. Asian chili sauce (I was tempted to halve this, but I decided to be brave...and it was great)

1.5 c. chicken stock

3 tbsp. sake

1 tsp. sugar

Mix pork with 2 tbsp. + 2 tsp. rice vinegar, 2 tbsp. + 2 tsp. soy sauce, 1 tsp. sesame oil. Let stand 20 minutes. Cover noodles with warm water & let stand 15 minutes. Drain and snip to 3-4" lengths. Heat vegetable oil in a large skillet over medium-high heat. When oil is just starting to smoke, add garlic, ginger and scallion whites. Stir fry 30 seconds. Add pork and chili sauce and cook through. Add everything but 1 tsp. sesame oil and scallion greens. Bring to a simmer. Cook 3-5 minutes. Drizzle with oil and sprinkle with scallions. Serves 4-6.