Ants In A Tree Recipes

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ANTS CLIMBING A TREE (MA YI SHANG SHU)



Ants Climbing A Tree (Ma Yi Shang Shu) image

Ants Climbing a Tree (ma yi shang shu - 蚂蚁上树) is a classic Sichuan dish of glass noodles in a delicious sauce with ground pork. Our recipe is beyond easy.

Provided by Judy

Categories     Noodles and Pasta

Time 20m

Number Of Ingredients 10

4 oz. dry vermicelli/glass noodles ((110g))
1 tablespoon oil
1 tablespoon ginger ((finely minced))
1 tablespoon spicy fermented bean sauce/paste
4 oz. ground pork ((110g; can substitute ground chicken))
2 cups chicken stock ((475 ml))
1/2 teaspoon sugar
1 teaspoon dark soy sauce
2 teaspoons light soy sauce
¼ cup scallion ((chopped))

Steps:

  • Soak the dry noodles in cold water for 10 minutes. Rinse, drain and set aside. In a wok over medium heat, add the oil and minced ginger. Cook the ginger for about a minute, and add the spicy bean sauce. Let that cook for another minute, and then add the ground pork (or chicken). Stir-fry until the meat is cooked through.
  • Add the chicken stock, sugar, dark soy sauce, and light soy sauce. Bring everything to boil. Once boiling, add the glass noodles and scallions. Quickly stir everything together for 1-2 minutes. Serve alone, or with steamed rice!
  • Seriously. How easy was that?

Nutrition Facts : Calories 479 kcal, Carbohydrate 58 g, Protein 16 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 41 mg, Sodium 806 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

ANTS ON A TREE



Ants On a Tree image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 1 serving

Number Of Ingredients 11

Vegetable oil
3 ounces ground pork
1 teaspoon minced garlic
6 ounces shredded or thinly cut cabbage
3 ounces shredded or thinly cut carrots
5 ounces rehydrated thin mung bean noodles
1/3 cup premium soy sauce
1 tablespoon minced green onions
1 tablespoon sugar, brown or white
1/2 teaspoon minced skinless ginger
1/2 teaspoon ground white pepper

Steps:

  • Heat a pan with some oil over medium heat. Add the pork and garlic to the pan and cook until the flavor permeates and the pork browns. Then turn the heat to medium-high, add the cabbage and carrots, and stir-fry until the vegetables soften. Next, add the noodles, soy sauce, onions, sugar, ginger and pepper, and continue to stir-fry until all of the ingredients are mixed and the entire dish is coated with soy sauce. You will know when it is done is when the whole dish is steaming hot, light brown and the noodles are transparent with a shiny glaze.
  • To assemble, use cooking tongs to hold and twist the stir-fry and transfer on to a platter.

ANTS CLIMBING A TREE



Ants Climbing a Tree image

There are no insects in this Sichuan noodle dish; rather, the name Ants Climbing a Tree refers to the way the bits of pork cling to the noodles.

Provided by Diana Kuan

Yield Serves 4

Number Of Ingredients 12

6 oz. bean thread vermicelli noodles
2 Tbsp. fermented black beans
3 Tbsp. soy sauce
3 Tbsp. Sichuan chile oil
1 tsp. sesame oil
4 Tbsp. Chinese rice wine or dry sherry
½ lb. ground pork
2 Tbsp. vegetable oil
3 scallions, thinly sliced, white and green parts kept separate
2 cloves garlic, minced
2 tsp. minced fresh ginger
2 cups chicken stock, vegetable broth, or water

Steps:

  • In a large bowl, soak the vermicelli in enough warm water to cover for 10 minutes. Drain, shake off excess water, and set aside.
  • Rinse the black beans to remove any grit. In a small bowl, mash the black beans with the back of a spoon for about 20 seconds (it does not need to be a smooth paste).
  • In a small bowl, stir together the soy. sauce, Sichuan chile oil, and sesame oil. Set aside.
  • In a large bowl, mix 2 Tbsp. of the Chinese rice wine with the ground pork.
  • Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the vegetable oil and swirl to coat the bottom. Add the pork and stir-fry, breaking up the pork with a spatula, until crispy and starting to brown but not yet dry, about 2 minutes. Reduce the heat to medium, then add the scallion whites, garlic, ginger, and fermented black beans and stir-fry for another 30 seconds. Add the remaining 2 Tbsp. rice wine and use the spatula to scrape up any bits that might be stuck to the bottom of the pan.
  • Add the stock, the drained noodles, and the Sichuan chili oil mixture. Simmer the noodles, tossing carefully with tongs so they get evenly cooked, until the broth is half absorbed, 3 to 4 minutes. (The vermicelli noodles will still absorb a lot of liquid post-cooking.) Transfer everything to a deep serving bowl, garnish with the scallion greens, and serve.

ANTS CLIMBING A TREE (SICHUAN SPICY VERMICELLI STIR-FRY)



Ants Climbing a Tree (Sichuan Spicy Vermicelli Stir-Fry) image

"Ants on a tree" is one of most well known Sichuan dishes. It is a combination of ground pork and mung bean vermicelli. In addition to that, we use Sichuan peppercorn powder, topped with fresh green onion, it is a very good main course for your dining table.

Provided by Tao,RN

Categories     World Cuisine Recipes     Asian     Chinese

Time 35m

Yield 4

Number Of Ingredients 7

2 cups mung bean vermicelli
3 tablespoons vegetable oil
½ pound ground pork
2 tablespoons dark soy sauce, or more to taste
2 teaspoons Sichuan peppercorn powder
½ cup water
2 stalks green onions, thinly sliced

Steps:

  • Place vermicelli in a bowl and cover with water; soak for at least 15 minutes. Drain and set aside.
  • Heat vegetable oil in a large frying pan over medium heat until you can feel the heat above the pan. Put in ground pork; cook and stir until browned and crumbly, 5 to 7 minutes. Stir in 2 tablespoons soy sauce. Stir in peppercorn powder until evenly distributed. Add water and bring to a boil.
  • Add drained vermicelli and mix evenly with the pork. Cook until all water has evaporated, about 5 more minutes. Taste and add more soy sauce if not salty enough for you.
  • Transfer to a serving plate and top with green onions.

Nutrition Facts : Calories 454.3 calories, Carbohydrate 60.8 g, Cholesterol 36.7 mg, Fat 18.4 g, Fiber 0.5 g, Protein 10.3 g, SaturatedFat 4.6 g, Sodium 488 mg, Sugar 0.2 g

ANTS ON A TREE



Ants on a Tree image

Categories     Ginger     Pasta     Pork     Marinate     Whiskey     Sesame     Soy Sauce     Gourmet

Yield Serves 4 to 6

Number Of Ingredients 19

For marinating the pork
3/4 pound ground pork
2 teaspoons rice vinegar
2 teaspoons soy sauce
1 teaspoon Asian (toasted) sesame oil
6 ounces bean-thread (cellophane) noodles*
2 tablespoons vegetable oil
1/2 cup thinly sliced scallion
1 tablespoon minced garlic
1 tablespoon minced peeled fresh gingerroot
2 teaspoons Asian chili paste* or 1/2 teaspoon dried hot red pepper flakes
1 1/2 cups chicken broth
3 tablespoons Scotch
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon Asian (toasted) sesame oil
3 tablespoons chopped fresh coriander, or to taste, if desired
*available at Asian markets.

Steps:

  • Marinate the pork:
  • In a small bowl combine the pork gently with the vinegar, the soy sauce, and the sesame oil and let it marinate at room temperature for 20 minutes.
  • In a bowl soak the noodles in warm water to cover for 15 minutes, drain them, and cut them into 3- to 4-inch lengths.
  • In a wok or large heavy skillet heat the vegetable oil over moderately high heat until it just begins to smoke and in it stir-fry 1/4 cup of the scallion, the garlic, and the gingerroot for 30 seconds. Add the pork and the chili paste and stir-fry the mixture, breaking up the lumps, until the meat is no longer pink. Add the noodles, the broth, the Scotch, the soy sauce, the vinegar, and the sugar and simmer the mixture, stirring occasionally, for 3 to 5 minutes, or until the noodles have absorbed the liquid. Transfer the mixture to a platter, drizzle it with the sesame oil, and sprinkle it with the coriander and the remaining 1/4 cup scallion.

ANTS CLIMBING A TREE



Ants Climbing a Tree image

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.

Provided by mersaydees

Categories     Pork

Time 35m

Yield 2 serving(s)

Number Of Ingredients 12

1 cup chicken broth
1 tablespoon soy sauce
1 tablespoon dry vermouth, sherry or 1 tablespoon white 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 pork, ground (do not use sausage) or 1/4 lb pork, 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

Steps:

  • Mix together all the sauce ingredients.
  • 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, pork, carrot, and the mushroom, and stir-fry until the pork is well-browned.
  • Add the bean sauce and stir-fry for about 15 seconds or until combined thoroughly with the other ingredients.
  • 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.

Nutrition Facts : Calories 258.2, Fat 16.3, SaturatedFat 3.8, Cholesterol 47.6, Sodium 921.2, Carbohydrate 6.5, Fiber 1.7, Sugar 2.5, Protein 19.7

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  • 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.
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