ANTS IN A TREE RECIPE RECIPES
ANTS IN TREES RECIPE | ALTON BROWN | FOOD NETWORK
Provided by Alton Brown
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Soak the noodles in enough hot water to cover by 1 inch for 20 minutes. Use kitchen shears to cut the noodles into 3 to 4-inch pieces and drain thoroughly in a colander for 10 minutes.
- Combine the soy sauce, rice wine, and chili paste in a medium bowl and whisk until smooth. Add the cornstarch and whisk until combined. Add the pork and mix until thoroughly integrated. Set aside for 30 minutes.
- Place a 12-inch saute pan over high heat for 1 minute. Add the oil and swirl to coat the bottom and sides of the pan. Once the oil shimmers, add the meat mixture. Stir constantly for 2 minutes, breaking the meat up into very small pieces. Add 2/3 of the green onions and continue cooking and stirring until the meat is well browned and in very small pieces, approximately 2 minutes. Reduce the heat to medium-high and add the broth. Cook until reduced, approximately 3 minutes.
- Slowly add handfuls of the noodles to the pan, tossing with the meat mixture until combined and the pieces of meat cling to the noodles and no liquid remains. Serve immediately with the remaining green onions.
ANTS IN TREES RECIPE | ALTON BROWN | COOKING CHANNEL
Provided by Alton Brown : Cooking Channel
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Soak the noodles in enough hot water to cover by 1 inch for 20 minutes. Use kitchen shears to cut the noodles into 3 to 4-inch pieces and drain thoroughly in a colander for 10 minutes.
- Combine the soy sauce, rice wine, and chili paste in a medium bowl and whisk until smooth. Add the cornstarch and whisk until combined. Add the pork and mix until thoroughly integrated. Set aside for 30 minutes.
- Place a 12-inch saute pan over high heat for 1 minute. Add the oil and swirl to coat the bottom and sides of the pan. Once the oil shimmers, add the meat mixture. Stir constantly for 2 minutes, breaking the meat up into very small pieces. Add 2/3 of the green onions and continue cooking and stirring until the meat is well browned and in very small pieces, approximately 2 minutes. Reduce the heat to medium-high and add the broth. Cook until reduced, approximately 3 minutes.
- Slowly add handfuls of the noodles to the pan, tossing with the meat mixture until combined and the pieces of meat cling to the noodles and no liquid remains. Serve immediately with the remaining green onions.
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Ants on the tree, also known as minced pork vermicelli, is one of the characteristic traditional dishes in Sichuan and Chongqing, and belongs to Sichuan cuisine. The minced meat sticks to the vermicelli and looks like an ant crawling on the branch, hence the name.
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Total Time 15 minutes
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From simplechinesefood.com
Reviews 4.7
Total Time 15 minutes
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- Sprinkle a handful of chopped green onion on the plated vermicelli, and the fragrance of green onion will instantly puff your nose, so that a plate of freshly baked ants will be born on the tree!
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This recipe is from the January/February 1991 issue of Chile Pepper magazine. The intro to the recipe says, “In this dish, the bits of pork are supposed to resemble ants. It is made with transparent bean threads. Make sure you don’t use rice noodles, which have a similar appearance.” Serves 2 by itself or more with other dishes. Heat scale: medium. My ex-husband made this dish regularly, as it was one of his favorites; at the time, my tastes hadn’t quite developed enough to appreciate it fully. Now I have come to really treasure this dish.
From food.com
Total Time 35 minutes
Calories 258.2 per serving
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Total Time 35 minutes
Calories 258.2 per serving
- 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.
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ANTS CLIMBING A TREE RECIPE | EMERIL LAGASSE | COOKING CHANNEL
From cookingchanneltv.com
Category main-dish
Cuisine asian
Category main-dish
Cuisine asian
- Remove the outer wrapper from the noodles, but leave the rubber hands or string binding them intact. Soak in warm or hot tap water, until rubber-band fits firmly. Once pliable, cut through the loop ends of the skin with scissors to cut the noodles into manageable lengths, then cut and discard the rubber bands or strings. Do not oversoak the noodles. Drain well. The noodles may be refrigerated covered with cool water or sealed airtight against drying overnight. Blend the soy, wine, and cornstarch until smooth, in the work bowl of a food processor fitted with the steel knife. Distribute the pork around the blade, then process with several on-off turns to blend. Alternatively, stir the marinade ingredients until smooth, then combine with the pork by hand, stirring in one direction until blended. Seal airtight and refrigerate until use, overnight if desired. Bring to room temperature before stir-frying. Put the ginger, scallion, and chili sauce on a plate. Combine the stock and soy, taste and salt if required. About 10 to 15 minutes before serving, arrange all the ingredients within easy reach of your stovetop, and put a serving platter of contrasting color in a low oven to warm. Heat a wok or a large, heavy skillet over high heat until hot enough to evaporate a bead of water on contact. Add the vegetable oil, and swirl to glaze the pan. When the oil is hot enough to sizzle one bit of ginger, add the scallion, ginger, and chili sauce, and stir until fragrant, about 10 seconds, adjusting the heat so the mixture foams without browning. Add the pork and stir briskly, tossing and chopping the meat to break it into tiny bits. Adjust the heat to maintain a merry sizzle, and dribble in a bit more oil from the side of the pan if the meat is sticking. When the pork is gray, add the stock mixture and bring the liquids to a simmer, stirring. Add the noodles, stir gently to coat, then add the carrots and stir to combine. Adjust the heat to maintain a gentle simmer and cover the pan. Simmer until most of the liquid is evaporated, about 2 to 4 minutes, then remove the cover and turn off the heat. Stir the contents of the pan once or twice, sprinkle with sesame oil, and stir to combine. Remove the mixture to the heated platter and serve at once, while the noodles are steaming, slippery, and fragrant.
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From chinasichuanfood.com
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Total Time 15 minutes
Category staple
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Reviews 5
Total Time 15 minutes
Category staple
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Calories 488 kcal per serving
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ANTS IN A TREE RECIPES
Steps: Soak the noodles in enough hot water to cover by 1 inch for 20 minutes. Use kitchen shears to cut the noodles into 3 to 4-inch pieces and drain thoroughly in a colander for 10 minutes. Combine the soy sauce, rice wine, and chili paste in a medium bowl and whisk until smooth. Add the cornstarch and whisk until combined.
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From tfrecipes.com
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From grouprecipes.com
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