Ants On 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

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 IN TREES



Ants in Trees image

Provided by Alton Brown

Time 50m

Yield 4 servings

Number Of Ingredients 9

4 1/2 ounces mung bean noodles
2 ounces soy sauce
1 tablespoon rice wine
1 tablespoon sambal chili paste
1 teaspoon cornstarch
10 ounces ground pork
1 tablespoon canola oil
4 green onions, chopped, divided
1/2 cup chicken broth

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 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

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