Recipes - Chinese

Ants Climbing on a Tree


A poetic take on the dish, it is said that when the noodles are help up on chopsticks, the minced meat clinging onto the noodles resembled ‘ants climbing on a tree’ ˗ thus the name. Unmistakably Sichuan, this delicious dish is spicy and mouth-numbing.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Chinese









Ingredients:

125 grams of mung bean vermicelli
170 grams minced beef or pork
pinch of salt
1 tbsp cooking oil
1 tbsp doubanjiang*
1 tbsp soy sauce
1 tsp white spring onions (white part and green part minced separately)
2 cloves garlic (minced)
1 tsp minced ginger
1 tsp sugar
2 cups water or chicken stock




Steps:
  1. Marinade the minced beef or pork with pinch of salt. Soak vermicelli as per instructions on packaging, drain and set aside.
  2. Heat oil in wok and fry the ground pork until aromatic. Set aside.
  3. Add doubanjiang, minced garlic, sliced ginger and chopped shallot in wok and stir-fry over medium fire until the oil turns red and aromatic. Return pork to wok and add soy sauce. Mix well.
  4. Pour water and bring everything to boil. Add soaked vermicelli and sugar, and stir-fry to mix everything well. There is no need to cook off all the liquid as the vermicelli continues to adsorb liquid after transferring out of the wok.
  5. Sprinkle chopped green onions and serve hot.

* Doubanjiang is a hot chilli broad bean paste, available from select Asian grocers. “


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Ants Climbing on a Tree

Ants Climbing on a Tree

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A poetic take on the dish, it is said that when the noodles are help up on chopsticks, the minced meat clinging onto the noodles resembled ‘ants climbing on a tree’ ˗ thus the name. Unmistakably Sichuan, this delicious dish is spicy and mouth-numbing.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Chinese
Ingredients

125 grams of mung bean vermicelli
170 grams minced beef or pork
pinch of salt
1 tbsp cooking oil
1 tbsp doubanjiang*
1 tbsp soy sauce
1 tsp white spring onions (white part and green part minced separately)
2 cloves garlic (minced)
1 tsp minced ginger
1 tsp sugar
2 cups water or chicken stock

Instructions
  1. Marinade the minced beef or pork with pinch of salt. Soak vermicelli as per instructions on packaging, drain and set aside.
  2. Heat oil in wok and fry the ground pork until aromatic. Set aside.
  3. Add doubanjiang, minced garlic, sliced ginger and chopped shallot in wok and stir-fry over medium fire until the oil turns red and aromatic. Return pork to wok and add soy sauce. Mix well.
  4. Pour water and bring everything to boil. Add soaked vermicelli and sugar, and stir-fry to mix everything well. There is no need to cook off all the liquid as the vermicelli continues to adsorb liquid after transferring out of the wok.
  5. Sprinkle chopped green onions and serve hot.

* Doubanjiang is a hot chilli broad bean paste, available from select Asian grocers. “

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