SPICY PORK WITH CELLOPHANE NOODLES (ANTS ON TREES)
Cellophane noodles with spicy sauce speckled with bits of pork- the "ants" in the dish's name. Always popular. Have made a vegetarian version using tofu instead of the pork.
Provided by Sueie
Categories Pork
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 16
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 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.
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.
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
SPICY PORK WITH NOODLES
Ginger and red pepper flakes perk up this flavorful pork dish from Ann Van Tassell of Albuquerque, New Mexico. "I've been making this quick pasta dish for years," says Ann. "It's convenient because the noodles don't need to be boiled separately."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3 cups.
Number Of Ingredients 11
Steps:
- In a large skillet, saute 1/4 cup onions and ginger in canola oil until tender. Add garlic; cook 1 minute longer. Add pork; cook until juices run clear. Drain. , Stir in the water chestnuts, soy sauce, sesame oil and pepper flakes. Add noodles and water. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until noodles are tender. Sprinkle with remaining onions.
Nutrition Facts : Calories 315 calories, Fat 15g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 645mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges
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