Ants on the Grass
Ingredients (Serve 4):
| Minced Beef | 120gm (about 4 teals) |
| Vermicelli (Dry Mung Bean Threads) | 80gm (about 2 teals) |
| Spinach | 300gm (about 7 1/2 teals) |
| Sliced Ginger | 5 pieces |
| Garlic | 3 cloves |
| Red Chili | 1 piece |
| Chicken Stock | 100ml (about 1/2 cup) |
Seasonings:
| Shaoshing Wine | 2 teaspoons |
| Canola oil | 2 teaspoons |
| Fine Salt | 1 teaspoon |
| Ground White Pepper | for taste |
Marinate Minced Beef:
| Fine Salt | 1/2 teaspoon |
| Starch | 2 teaspoons |
| Canola oil | 1 teaspoon |
| Ground White Pepper | for taste |
Cooking Method:
| 1. | Marinate the minced beef with salt, starch, oil and ground white pepper. |
| 2. | Chop the ginger, garlic and red chili separately. |
| 3. | Soak the vermicelli in water and drain, set aside. |
| 4. | Wash the spinach, blanch in boiling water, cool in cold water, drain and chop (can use blender to make), set aside. |
| 5. | Heat up the chicken stock, add chopped spinach and soaked vermicelli, place on a plate when done, set aside. |
| 6. | Sauté the marinated minced beef until done, set aside. |
| 7. | Heat up the wok with oil, sauté the finely chopped ginger, garlic and red chili, add cooked minced beef and Shaoshing wine. Season and cover on the mixture of vermicelli and spinach. |
This recipe is provided by Hospitality Industry Training and Development Centre and Chinese Cuisine Training Institute
