Spicy Pork With Cellophane Noodles Ants On Trees Recipes

SPICY PORK WITH CELLOPHANE NOODLES (ANTS ON TREES)

Steps:

• Marinate the pork: In a small bowl combine the pork with the marinade ingredients.
• In a bowl soak the noodles in warm water for 15 minutes, drain and cut into 3- 4 cm pieces.
• In a wok heat the vegetable oil over moderately high heat and stir fry 1/4 cup of the shallots, garlic and ginger for 30 seconds.
• Add pork and chilli and stir fry the mixture, breaking up the lumps until meat is no longer pink.
• Add noodles, broth, soy sauce, vinegar and sugar and simmer until the noodles have absorbed the liquid.
• Transfer to serving plate, drizzle with sesame oil and sprinkle with coriander and remaining shallots.

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

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.

ANTS ON A TREE

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.

MA YI SHANG SHU (SZECHUAN PORK WITH CELLOPHANE NOODLES)

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.

ANTS CLIMBING A TREE

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.