ANTS CLIMBING A TREE (SICHUAN SPICY VERMICELLI STIR-FRY)
"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
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
ANTS CLIMBING A TREE
There are no insects in this Sichuan noodle dish; rather, the name Ants Climbing a Tree refers to the way the bits of pork cling to the noodles.
Provided by Diana Kuan
Yield Serves 4
Number Of Ingredients 12
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.
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