Ma Yi Shang Shu Sichuan Noodles And Pork Recipes

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

Time 20m

Number Of Ingredients 10

Ingredients

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

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

Ingredients

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