Ants Climbing a Tree
蚂蚁上树
Sichuan dish of glass noodles stir-fried with minced pork in spicy, savory sauce. A playfully named classic where vermicelli noodles resemble tree branches with pork "ants" clinging on.
Servings
2-3 people
Prep Time
10 minutes
Cook Time
10 minutes
Spice Level
Medium
Ingredients
Instructions
Cut sweet potato vermicelli into segments, soak in warm water for 20 minutes to soften and set aside, drain water from softened vermicelli.
Cut green onions into fine pieces, slice ginger.
Pour a little oil in the pan, after heating, add minced green onions and ginger slices and stir-fry until fragrant, add 1 tablespoon doubanjiang and stir-fry evenly, then add ground pork and stir-fry to separate.
Pour 1 tablespoon cooking wine, 1 tablespoon soy sauce, sugar, salt to season and stir-fry evenly, add a small bowl of cold water, bring to a boil.
After the soup boils, pour in the drained sweet potato vermicelli, stir-fry a few times in the pan, then simmer on low heat for 5 minutes.
Stir-fry on high heat to reduce sauce and serve.
This dish needs to be stir-fried quickly, if it takes too long the vermicelli can stick together, affecting the dish's texture! After plating, you can sprinkle a little chopped green onions and white sesame.
- This dish should be stir-fried quickly; if it takes too long, the cellophane noodles will easily stick together, affecting the dish's texture.
- All seasonings can be adjusted according to personal taste.