How To make Ants Climbing Up a Tree
1 lb Pork shoulder steak, boned
-and finely chopped, not -ground 2 tb Soy sauce, light
2 tb Chinese rice wine or dry
-sherry 1 t Ginger
grated
6 Scallions :
thinly sliced
1 c Finely chopped cabbage or
-Napa (celery cabbage) 1 oz Chinese dried mushrooms,
-soaked in water for 2 -hours, Drained and finely chopped -(reserve the water) 4 c Oil, peanut -- for deep frying
1 Package (4 ounce) glass
-noodles (sai fun) 2 Garlic cloves, chopped
1 tb Hot bean sauce
pn Sugar, granulated Pepper, black -- to taste 2 tb Cornstarch dissolved in 2
-tablespoons water 1 tb Oil, sesame, toasted
Iceberg lettuce leaves, 2 or 3 for each person Bone and finely chop the pork. Do not grind this as you want very small pieces to "climb" on the branches of the noodles. Marinate the pork in the soy, wine and ginger for about 15 minutes. Slice the green onions. Finely chop the cabbage and mushrooms, reserving the soaking water from the mushrooms. Heat the oil in a wok until it is just beginning to smoke. Use good ventilation in your kitchen for this one! Open the noodle package and undo them a bit. Drop into the hot fat in small batches. They will immediately puff up into wonderful white crunchy noodles. Turn quickly to be sure that all of them are cooked. Remove from the pan and drain on paper towels. Be very careful with this. You could burn yourself. Set the noodles aside. Heat another wok or frying pan and add 1 Tablespoon of the peanut oil. Add the chopped garlic and toss for a moment. Add the meat and marinade and stir fry, mixing it about, until the meat is tender but not dry, about 3 minutes on high heat. Remove the meat mixture and
add the vegetables to the wok. Stir fry over high heat for 3 more minutes. Return the meat to the pan and add the hot bean sauce, sugar and black pepper. Stir fry for 1 minute and then add the cornstarch dissolved in the water. Stir until the sauce thickens. If you have too little sauce, add a bit of the water in which you have soaked the mushrooms. Add the sesame oil and stir. Place the fried noodles on a large platter and pour the meat and vegetable mixture over the noodles. Do this carefully so that the little pieces of pork and mushrooms will cling to the "branches". Toss at the table in front of your guests. Each person then takes a bit of noodle and meat sauce and places it in the center of a lettuce leaf. Roll it up like a burrito and enjoy. Serves 6-8 as part of a Chinese meal Source: The Frugal Gourmet Cooks With Wine From The Cookie Lady's Files Submitted By CHEF brUCE HANNA
How To make Ants Climbing Up a Tree's Videos
Ants Climbing a Tree Recipe (Pork and Noodles Stir Fry)
We are back in the School of Wok kitchen for this week's #wokwednesday tutorial. This classic Sichuan pork and glass noodle dish may have a weird name but it is delicious, super quick to make and full of deep savoury flavour. (No ants were harmed in the making of this recipe????)
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- Ants Climbing a Tree Recipe (Pork Stir Fry) | Wok Wednesdays -
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How to make Ma Yi Shang Shu 蚂蚁上树 (Ants Climbing a Tree
This popular Sichuan noodle dish is both delicious and easy to make. #cooking #recipe #asianfood #cookingtutorial #noodles #dinnerideas #easyrecipe #asiancuisine #homecook
Ants Climbing A Tree (Sichuan Minced Pork Glass Noodles) | A Basic Chinese Dish
Ants Climbing A Tree — what is that?! It’s a delicious mung bean noodle dish fried with ground pork that got its name from how it looks. This Sichuanese dish is spicy, savoury, and pungent. Let’s learn how to cook it in under 15 minutes!
00:00 What is Ants Climbing A Tree
00:23 Ingredients
00:37 How to cook it
*Full recipe:
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Producer: Clarissa Wei
Videographers: Kaley Emerson, Laticia Fan
Editor: Blue Lam
Animation: Stella Yoo
Mastering: Victor Peña
Special Thanks: Allissa Tai
#chinesefood #cooking #tutorial
Episode 1: Ants Climbing Trees
Welcome to Forgotten Recipes! After a couple of decades collecting cook books, cooking magazines and recipe cards galore, I thought it was time to actually make some of these recipes. I am not a professional chef of any kind; I have never been to culinary school. I am simply a single mom that loves to cook, eat and create. Join me every Wednesday, as I choose a recipe, that has long been forgotten, to be rediscovered.
Email: forgottenrecipes81@gmail.com
Ants Climbing Trees
Ingredients (actually used):
4 oz minced pork or beef (1 lb. ground pork)
4 oz bean thread noodles (rice noodles)
1 tablespoon oil
2 scallions, finely chopped
1 tablespoon finely chopped ginger
1 garlic clove, finely chopped
1 teaspoon chili bean paste, or to taste (about 3 T sweet chili sauce)
Sauce:
1 tablespoon soy sauce
1 tablespoon rice wine (dry white wine)
1/2 teaspoon salt (1/2 T salt)
1/2 teaspoon sugar (1/2 T sugar)
1/2 teaspoon roasted sesame oil (1 T plain sesame oil)
1 cup chicken broth
The Food of the World cook book:
3-in-1 Garlic press:
Music in this video:
Stuck In Midtown Traffic
Open Door
All music provided by freeplaymusic.com
All music used is used in compliance with the licensing agreement set forth by freeplaymusic.com. No copyright infringement intended.
I do not own this recipe, nor do I claim it as my own. No copyright infringement intended,
How To: Ants Climbing Tree (螞蟻上樹 / Mǎyǐ shàng shù) #chinesefood
Welcome back! This time, we have a great noodle dish for you, called Ants Climbing Tree. It's a spicy rice noodle dish covered in fried ground beef. Lots of flavor, great textures. Let's get in to how to make it (no ants required).
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INGREDIENTS
-Rice Noodles (vermicelli) 2-3 servings
-spring onion
-ground beef
-sweet bean paste (甜面酱 tian mian jiang, for the beef)
-chili bean paste (豆瓣醬 doubanjiang)
-Chinese dark soy sauce (1-2 teaspoons)
-Soy Sauce
-ground Sichuan peppercorns
-white pepper
-brown sugar
-cooking oil
-chicken stock powder
-Xian Tang soup stock (2 cups)
METHOD
This is a noodle dish, and like almost every noodle or soup dish you will need the Xian Tang base broth, our first video. You will also need to slice your spring onion for garnish, and either buy or make your own Sichuan pepper powder (Check Smacked Garlic Cucumber Suànní Pāi Huángguā
for this method). You'll obviously need a wok, ladle, measuring spoon, and some small bowls to prep your ingredients.
The actual soup/noodle cook time is less than ten minutes, but the beef prep and slicing make the dish about 45 minutes to make in total, 1 hour if you haven't made the xian tang.
STEP ONE
Prepare the ground beef. This section is in the first part of the Mabo Doufu video. Essentially you fry the beef in 2 tbsp in oil, add a table spoon of tian mian jian, then a teaspoon of soy sauce, and fry until dark and crispy. Set aside.
STEP TWO
Add 1-2 tbsp of vegetable oil into a hot wok. Add about 4 tablespoons of doubanjiang. Mix.
Add about 480ml (2 cups) of xian tang base broth. As this boils, add white pepper and stir everything around. Add the minced beef. Add about a teaspoon of dark soy, and 2 teaspoons of soy sauce. Add about a teaspoon of chicken stock powder. Mix well and boil down for 5 minutes.
STEP THREE
Taste the soup. It should be spicy and a little sweet with a beef taste. If it's too spicy or not sweet enough for you, add pinches of brown sugar and taste again. Sprinkle Sichuan pepper powder and taste again. By this point it should be tingly on your tongue from the Sichuan peppercorns. Add 2-3 servings of vermicelli/rice noodles. Stir continuously for 2-3 minutes. Check your flavors once again while it's boiling down. Try the noodles to see if they're finished. They should be medium firm and not super soft.
Shut off heat, and pour the contents into a bowl or deep dish. Control the amount of soup you want. Add your sliced spring onion. You're finished. Eat it.
CREDITS
ARTIST: 41 Beats (Nick Maclaren)
SONGS: Wok Drop theme, Father's Creation, Sharks, Mike Dumble
Shot and edited by Kris, eater of noodles.
4k upscale
Ants Climbing a Tree | Dumpling Sisters
One for spice and noodle lovers, and quick and easy to prepare too! Find the recipe here: