Ants Climbing A Tree

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 1 cup chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon dry vermouth, sherry or 1 tablespoon wine
• 1 1/2 tablespoons peanut oil
• 1 tablespoon ginger, minced
• 1 green onion, minced
• 3 jalapenos or 3 serrano chilies, stems removed, minced
• 1/4 lb lamb, ground (do not use sausage) or 1/4 lb lamb, diced (do not use sausage)
• 1/4 cup finely diced carrot
• 1/4 cup shiitake mushroom, soaked and minced (or other dried mushrooms)
• 2 tablespoons szechuan hot bean sauce
• 2 (2 ounce) packages bean threads, soaked in hot water for 15 minutes, drained and cut into pieces about 2 inches length

Recipe

• 1 mix together all the sauce ingredients.
• 2 in a pre-heated wok over high heat, add the peanut oil. when the oil just begins to smoke, add the ginger, green onion, chiles, lamb, carrot, and the mushroom, and stir-fry until the lamb is well-browned.
• 3 add the bean sauce and stir-fry for about 15 seconds or until combined thoroughly with the other ingredients.
• 4 add the bean threads and sauce. cook over medium high heat until the sauce is thickened and the bean threads just begin to stick to the wok.