ANTS CLIMBING TREES
From "Food of the World" cookbook. The unusual name of this spicy Szechuan dish is supposed to come from the fact that it bears a resemblance to ants climbing trees, with little pieces of minced pork coating lustrous bean thread noodles.
Provided by Baz231
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine minced meat with soy sauce, rice wine and sesame oil. Soak the bean thread noodles in hot water for 10 minutes, then drain.
- Heat a wok over high heat, add oil and hear until very hot. Stir fry the minced meat, mashing and separating it, until it changes colour and starts to brown.
- Push the meat to the side of the wok, add the spring onion, ginger, garlic and the chilli paste and stir fry for 5 seconds, or until fragrant. Return the meat to the centre of the pan.
- To make the sauce, combine all the ingredients. Add the sauce to the meat mixture and toss lightly. Add the noodles and bring to the boil. Reduce the heat to low and cook for 8 minutes, or until almost all of the liquid has evaporated.
- Sprinkle with the extra spring onion to serve.
Nutrition Facts : Calories 275.1, Fat 12, SaturatedFat 3.3, Cholesterol 24.4, Sodium 698.4, Carbohydrate 32.4, Fiber 0.8, Sugar 2, Protein 7.9
ANTS IN TREES
Provided by Alton Brown
Time 50m
Yield 4 servings
Number Of Ingredients 9
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
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
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
ANTS CLIMBING A TREE (MA YI SHANG SHU)
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
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
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.
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Reviews 1Calories 1235 per servingCategory Main
ANTS CLIMBING A TREE (MA YI SHANG SHU 蚂蚁上树) - …
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- Soak the noodles in hot water for at least 15 minutes before you begin (drain them just before cooking). Add the Shaoxing rice wine and a couple generous pinches of salt to the ground pork and mix well.
- Heat about 1 tablespoon oil in a wok over high heat (you may need less with a nonstick wok). Add the ground pork and stir-fry until lightly browned and crispy. Add a teaspoon or so of light soy sauce. Then add the chili bean paste and stir-fry, taking care not to burn it (remove the wok from the heat for a few moments if it becomes too hot). Add the broth and the drained noodles and stir well. Add the dark soy sauce for color, and season with additional light soy sauce and salt to taste.
- When the broth has come to a boil, simmer over medium heat for about 10 minutes, or until the liquid has mostly evaporated and absorbed. Finally, add the scallions, mix well, and transfer to a serving dish or distribute into individual bowls.
ANTS CLIMBING A TREE (MA YI SHANG SHU) - COOKING FOR KEEPS
From cookingforkeeps.com
Cuisine AsianTotal Time 35 minsCategory Main CourseCalories 571 per serving
- Heat a large wok or saute pan to a high heat. Drizzle in sesame oil and swirl the pan to coat. Add pork. Use a spatula to bread the pork up into little pieces. Cook until brown and crispy, it should take about 5 minutes.
- While the pork is cooking, add bean paste, tamari, rice vinegar, brown sugar, and chicken stock to a small bowl. Whisk to combine.
- Add garlic and ginger, cook one minute. Add in cabbage mix. Season with a little bit of salt and pepper. Turn the heat down to medium and continue to stir fry until cabbage is soft, another 3-5 minutes.
ANTS CLIMB A TREE RECIPE PAIRED WITH CRU BOURGEOIS - ASIAN ...
From asiantestkitchen.com
5/5 (5)Total Time 25 minsCategory Main CourseCalories 564 per serving
- Cover mung bean noodles with boiling water. Set aside for at least 10-15 minutes. They should be fully cooked at this point.
- Add ground pork, soy sauce, dark soy sauce, and rice wine. Cook for 2-3 minutes until pork is cooked through. Keep stirring to break up the pork into ant sized pieces.
- Drain the mung bean noodles. Cut into smaller pieces with a couple chops with scissors. Add noodles to pan with water stir for 2-3 minutes. If the noodles start to stick to the pan, you can add a little more water to the pan.
SPICY VERMICELLI STIR-FRY (ANTS CLIMBING A TREE, 蚂蚁上树 ...
From redhousespice.com
4.8/5 (5)Total Time 15 minsCategory Main CourseCalories 320 per serving
- Soak noodles in warm water for 5 minutes (or in cold water for 10 minutes) until they are soft and pliable. Rinse under cold water and drain. Set aside.
- Heat up oil in a wok over a medium-high heat. Briefly fry chilli bean paste and chilli powder, then stir in minced pork, ginger, rice wine and soy sauce. Fry until well combined.
- When most of the water is absorbed by the noodles, add scallions, garlic and fresh chilli (if using). Mix and cook for 30 seconds then serve immdiately.
ANTS CLIMBING A TREE (MA YI SHANG SHU) - THAT SPICY CHICK
From thatspicychick.com
5/5 (1)Calories 694 per servingCategory Dinner
- Soak the mung bean vermicelli in a bowl filled with room temperature water as per package instructions (usually about 7-10 minutes). Once tender and pliable, drain well and set aside. Mince the ginger, 4 garlic cloves, and chop the chilies and spring onion.
- Heat the canola oil in a large wok or deep skillet over medium heat. Once hot, add the dou ban jiang and ginger and sauté for 10 seconds. Then add the minced garlic and red chilies and stir-fry for 30 seconds to combine.
- Add the ground pork and cook for 2 minutes, breaking up the lumps with your spatula, until almost cooked through.
- Add the Shao Xing rice wine, low sodium light soy sauce, and dark soy sauce. Toss for 30 seconds to combine, or until the pork has cooked through.
ANTS CLIMBING A TREE - IMMACULATE BITES
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4.5/5 (6)Total Time 30 minsCategory MainCalories 384 per serving
- Begin by soaking noodles in hot water for 7- 10 minutes. Drain them just before you start to cook.
- Heat oil in a wok or saucepan, swirl to coat pan and then add, garlic, ginger, and chili bean paste until fragrant. About 30 seconds or a minute. Be careful not to let it burn.
- Add ground meat, lightly salt, rice wine, and light soy sauce. Continue stir-frying for about 2-3 minutes until all the ingredients have come together and meat is browned.
- Add drained noodles to pan, stir -fry then add basil, carrots, and bok Choy. Pour in stock with dark soy sauce.
MA YI SHANG SHU (螞蟻上樹) ANTS CLIMBING A TREE - OH MY FOOD ...
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5/5 (2)Calories 174 per servingCategory Main Course, Noodles, Side Dish
- Put 1/4 pound of ground pork into a non -stick pan and turn on medium fire to stir fry the pork. Then, add 4 cloves of minced garlic and 2 pieces of chili peppers.
- Stir fry the pork until it changes color. After that, add 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, 1 teaspoon of sugar, 1/2 tablespoon of sesame oil and 2 tablespoons of homemade XO sauce. Keep stir fry them a little bit.
- Then, add 1 cup of water and 2 of soaked bean thread noodles. Spread the noodles and cover a lid for couple minutes.
ANTS CLIMBING A TREE - MA YI SHANG SHU | CHINA YUMMY FOOD
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5/5 (4)Total Time 30 minsCategory Main CourseCalories 498 per serving
- Cut the bean threads noodles from the middle and put it in a bowl, add hot water in the bowl and soak it in for 15 minutes. Then, drained it and set aside.
- Heat a wok with oil, and stir-fry green peppercorns until fragrant. Add pork belly and stir-fry it under middle heat for 40 seconds until the lard in the minced meat comes out.
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5/5 (10)Total Time 15 minsCategory StapleCalories 488 per serving
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NOODLES! ANTS CLIMBING A TREE - ONOLICIOUS HAWAIʻI
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4.8/5 (13)Estimated Reading Time 6 minsServings 1Total Time 15 mins
- Soak the dried vermicelli noodles in a bowl of cold water 10 minutes before you begin cooking. Drain and set aside.
- In a small pot over medium heat, saute the minced ginger and garlic with a bit of oil. Saute for 2-3 minutes (just until it starts to turn golden). Add the doubanjiang, and saute one more minute.
- Pour the chicken stock, dark soy sauce, light soy sauce into the pot. Bring everything to a boil and the add the drained vermicelli noodles. Continue cooking over medium heat for another 1-2 minutes (until the noodles soak up all the broth).
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3.9/5 (8)Servings 2Cuisine ChineseCategory Lunch
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