Ma Yi Shang Shu (Ants Climbing Trees) Recipe #377270
Szechuan recipe, though not too spicy. It's ground pork with cellophane noodles and a fave of the little one, though I think she likes it more for its name than anything else. :)
Don't let the list of ingredients or number of steps fool you either. This is really easy to make.
by Cluich
45 min | 30 min prep
SERVES 4
- 1/2 lb ground pork
- 1 teaspoon cornstarch
- 1 1/2 tablespoons light soy sauce
- 2 tablespoons rice wine
- 1 teaspoon sesame oil
- 6 ounces bean thread vermicelli
- 2 tablespoons vegetable oil
- 4 scallions, finely chopped
- 1 garlic clove, crushed
- 1 tablespoon ginger, finely chopped
- 2 teaspoons chili bean sauce
- 3/4 cup chicken broth
- 1/2 teaspoon sugar
- 2 scallions, thinly sliced on the diagonal (green bit only, for garnish)
- Combine pork, cornstarch, 1 tablespoons soy sauce, 1 tablespoons rice wine, and 1/2 teaspoons sesame oil in a bowl. Marinate for at least 30 minutes.
- Place noodles in a bowl, cover with boiling water, and soak for 3-5 minutes (check for softness), then drain well.
- Heat a wok over high heat, and add the vegetable oil. Cook the four chopped scallions, ginger, garlic, and chilli bean sauce for about 10 seconds.
- Add the meat mixture and cook for two more minutes, making sure to stir to break up any lumps.
- Stir in the stock, sugar, and the remaining soy sauce, rice wine, and sesame oil.
- Add the noodles to the wok and toss to combine. Bring to a boil, then reduce heat to low and simme for 7-8 minutes (or until the liquid is almost completely absorbed).
- Garnish with the remaining scallions and serve.
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5 stars