ANTS CLIMBING A TREE CHINESE FOOD RECIPES

Name: Ants Climbing a Tree-vermicelli recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200 g mung bean vermicelli; 1 cup minced beef or pork; pinch of salt; 1 tablespoon cooking oil; 1 tablespoon Doubanjiang; 1 tablespoon soy sauce; 1 teaspoon scallion white ( , white part and green part minced separately); 2 cloves garlic ( , minced); 1 teaspoon minced ginger; 1 teaspoon sugar; 2 cups water or chicken stock

ANTS CLIMBING A TREE-CELLOPHANE NOODLES STIR FRY | CHINA ...

Ants Climbing a Tree-Cellophane Noodles Stir Fry | China ... image

Ants climbing a tree-famous Chinese stir fried rice noodles

Provided by Elaine

Categories staple

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 11

Ingredients

200 g mung bean vermicelli
1 cup minced beef or pork
pinch of salt
1 tablespoon cooking oil
1 tablespoon Doubanjiang
1 tablespoon soy sauce
1 teaspoon scallion white ( , white part and green part minced separately)
2 cloves garlic ( , minced)
1 teaspoon minced ginger
1 teaspoon sugar
2 cups water or chicken stock

Steps:

Marinade the minced beef or pork with pinch of salt. Soak Chinese vermicelli in warm water until soft around 10 minutes Move out and drain.
Heat up oil in wok and fry the ground pork until aroma. Transfer out.
Add doubanjiang, minced garlic, sliced ginger and chopped scallion in wok and stir-fry over medium fire until the oil becomes red and you can smell the aroma. Return pork and add soy sauce. Mix well.
Pour 2 cup of clean water (or chicken stock is much better ) and bring everything to boil. Add soaked vermicelli and sugar; give a big stir-fry to mix everything well. (There is no need to cook off all the liquid as the vermicelli continues to adsorb liquid after transferring out)
Sprinkle chopped green onions and serve hot.

Nutrition Facts : Calories 488 kcal, CarbohydrateContent 86 g, ProteinContent 6 g, FatContent 9 g, SaturatedFatContent 1 g, CholesterolContent 7 mg, SodiumContent 1673 mg, FiberContent 1 g, SugarContent 2 g, ServingSize 1 serving

ANTS CLIMBING A TREE ( MA-YI SHANG SHU ) RECIPE - FOOD.COM

Ants Climbing a Tree ( Ma-Yi Shang Shu ) Recipe - Food.com image

A very popular and very spicy Szechwan noodle dish. Easy and fun to make! I like to add a little garlic to this when I make it. About a tablespoon or so. If you prefer less spicy food, omit the green and red chili peppers. The dish is delicious even without them. The Spicy Bean Sauce (AKA Ma Po Sauce) isn't actually very "hot" at all, but definitely do not omit this ingredient! You will probably need to go to an asian market for this one. The only type I'm able to find is by Lee Kum Kee. UPC 0-78895-61000-0. Chinese chili sauce (Siracha) also works in a pinch. Serve with some rice and enjoy!

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/4 lb bean threads
1/4 lb ground pork
3 tablespoons green onions, chopped
1 tablespoon fresh ginger, finely chopped
1 -2 tablespoon szechuan hot bean sauce
1 tablespoon rice wine (or dry sherry)
1 tablespoon soy sauce (light or dark)
1 teaspoon salt
1 cup chicken stock
3 -5 tablespoons peanut oil
2 -3 fresh red chili peppers (optional)
2 -3 dried mushrooms (optional)
1 serrano pepper (optional)
1 dash sesame oil, to taste

Steps:

Soften the noodles briefly in warm water. When they are soft, mostly clear and pliable, drain and cut both ends to shorten them to manageable lengths.Be careful not to over soak. Set aside.
To prepare the red peppers: Top and seed the red peppers and chop finely. If using dried red peppers, soak in warm water until softened, then seed and chop. Set aside.
To prepare the green pepper: Top, seed and cut into shreds. Fry shortly in 1 Tbsp cooking oil on high heat with a pinch of salt. Set aside.
To prepare mushrooms: Soak dried mushrooms in warm water until softened. Cut away the tough stems and cut the mushrooms into 1/2 inch pieces. Set aside.
Chop the ginger and green onions. Put them both on a small plate with the hot bean sauce and red peppers. Set aside.
In a bowl, mix the rice wine, soy sauce, salt, mushrooms and chicken stock. Set aside.
Heat the oil in a wok or large pan until hot. Add the pork and toss until grey, breaking up the pork into very tiny bits as you do.
Add the ginger, onions, peppers and bean sauce and stir it well.
When the pork and ginger have absorbed the red color from the bean sauce and become strongly aromatic, add the bowl containing the wine, soy sauce, salt and stock.
Reduce heat and stir once.
Add noodles.
Simmer, stirring occasionally until the liquid is absorbed.
Stir in green peppers with sesame oil.
Serve immediately and enjoy!

Nutrition Facts : Calories 204.1, FatContent 17.8, SaturatedFatContent 4.3, CholesterolContent 22.2, SodiumContent 935.4, CarbohydrateContent 3.1, FiberContent 0.2, SugarContent 1.1, ProteinContent 6.9

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