From: arielle@taronga.com (Stephanie da Silva)

Date: Tue, 13 Jul 93 12:21:01 CDT

I find this needs some more veggies so I chop up some bok choy or 
gai lan and toss it in near the end.  It's also good if you roll the 
mixture up in a lettuce leaf like an eggroll of sorts.

1/2 lb dried cellophane noodles			1/4 kg
1 lb lean ground pork or beef			1/2 kg
1/3 cup soy sauce				75 ml
1 tbsp sesame-seed oil				15 ml
6 scallions, finely sliced			6
5 tbsp peanut oil				75 ml
1/2 inch slice fresh ginger, grated		1 cm
6 garlic cloves, finely chopped			6
2 tbsp hot pepper paste				30 ml
2/3 cup water					150 ml

Put 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.

Put the ground pork in a bowl and add to it 2 tablespoons (30 ml) 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.

When the cellophane noodles have become soft, rinse them several times 
under cold running water and drain them well.

Heat your wok over high heat for 15 seconds, then pour in the peanut oil.
When the oil is ready, toss in the ginger and garlic and add the hot-pepper
paste.  Stir fry these ingredient together for 30 seconds.  Add the meat
and continue to stir fry for about one minute, taking particular care to 
break up any large chunks of meat.  Pour 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.

After a minute, add the scallions and the water then cover the pan and
let simmer over medium heat for 3 or 4 minutes.

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