Ma Yi Shang Shu Sichuan Noodles And Pork Recipes

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MA YI SHANG SHU (SZECHUAN PORK WITH CELLOPHANE NOODLES)



Ma Yi Shang Shu (Szechuan Pork With Cellophane Noodles) image

Szechuan recipe, though not too spicy. It's ground pork with cellophane noodles and a fave of the little one, though I think she likes it more for its name than anything else. Translated, the name of the dish is "Ants Climbing Trees. :) Don't let the list of ingredients or number of steps fool you either. This is really easy to make.

Provided by Cluich

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 lb ground pork
1 teaspoon cornstarch
1 1/2 tablespoons light soy sauce
2 tablespoons rice wine
1 teaspoon sesame oil
6 ounces bean thread vermicelli
2 tablespoons vegetable oil
4 scallions, finely chopped
1 garlic clove, crushed
1 tablespoon ginger, finely chopped
2 teaspoons chili bean sauce
3/4 cup chicken broth
1/2 teaspoon sugar
2 scallions, thinly sliced on the diagonal (green bit only, for garnish)

Steps:

  • Combine pork, cornstarch, 1 tablespoons soy sauce, 1 tablespoons rice wine, and 1/2 teaspoons sesame oil in a bowl. Marinate for at least 30 minutes.
  • Place noodles in a bowl, cover with boiling water, and soak for 3-5 minutes (check for softness), then drain well.
  • Heat a wok over high heat, and add the vegetable oil. Cook the four chopped scallions, ginger, garlic, and chilli bean sauce for about 10 seconds.
  • Add the meat mixture and cook for two more minutes, making sure to stir to break up any lumps.
  • Stir in the stock, sugar, and the remaining soy sauce, rice wine, and sesame oil.
  • Add the noodles to the wok and toss to combine. Bring to a boil, then reduce heat to low and simme for 7-8 minutes (or until the liquid is almost completely absorbed).
  • Garnish with the remaining scallions and serve.

Nutrition Facts : Calories 326.2, Fat 20.3, SaturatedFat 5.6, Cholesterol 40.9, Sodium 555.1, Carbohydrate 21.7, Fiber 0.9, Sugar 1.4, Protein 11.9

MA YI SHANG SHU (SICHUAN NOODLES AND PORK)



Ma Yi Shang Shu (Sichuan Noodles and Pork) image

In Chinese, Ma Yi Shang Shu translates as Ants Climbing A Tree since the little bits of pork look like ants hanging on for dear life on the noodles.

Provided by Member 610488

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 lb chinese dried bean thread noodles
2 teaspoons sesame oil
3 tablespoons canola oil
4 ounces ground pork
4 garlic cloves, minced
3 inches piece ginger, peeled minced
3 tablespoons chinese red chile bean paste (douban jiang)
2 tablespoons light soy sauce
3 teaspoons chinese rice wine
1 1/2 cups chicken stock
2 tablespoons dark soy sauce
3 scallions, thinly sliced

Steps:

  • Place noodles and 4 cups boiling water in a bowl; let sit until soft, about 4 minutes. Drain and toss noodles with sesame oil; set aside.
  • Heat canola oil in a 14 inch flat-bottomed wok or frying pan over medium-high heat.
  • Add pork and cook, breaking up meat, until browned, 5-7 minutes.
  • Add garlic and ginger and cook, stirring, until fragrant, about 1 minute.
  • Add paste, light soy, wine, and stock and bring to a boil.
  • Add noodles and cook, stirring occasionally, until liquid is reduced by half, 8-10 minutes more, and stir in dark soy and scallions.

Nutrition Facts : Calories 343.1, Fat 19.9, SaturatedFat 3.6, Cholesterol 23.1, Sodium 1155.3, Carbohydrate 30.6, Fiber 0.6, Sugar 2, Protein 9.4

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