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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Food of the World cookbook. The unusual name of this spicy Szechuan dish is supposed to come from the fact that it bears a resemblance to ants climbing trees, with little pieces of minced pork coating lustrous bean thread noodles. Ingredients:
125 g ground pork or 125 g beef |
1/2 teaspoon light soy sauce |
1/2 teaspoon shaoxing rice wine |
1/2 teaspoon toasted sesame oil |
125 g bean thread noodles |
1 tablespoon oil |
2 spring onions, finely chopped (scallions) |
1 tablespoon finely chopped ginger |
1 garlic clove, finely chopped |
1 teaspoon chili bean paste (toban jiang) |
2 spring onions, extra green part only, finely chopped (for garnish) |
1 tablespoon light soy sauce |
1 tablespoon shaoxing rice wine |
1/2 teaspoon salt |
1/2 teaspoon sugar |
1/2 teaspoon toasted sesame oil |
250 ml chicken stock |
Directions:
1. Combine minced meat with soy sauce, rice wine and sesame oil. Soak the bean thread noodles in hot water for 10 minutes, then drain.
2. Heat a wok over high heat, add oil and hear until very hot. Stir fry the minced meat, mashing and separating it, until it changes colour and starts to brown.
3. Push the meat to the side of the wok, add the spring onion, ginger, garlic and the chilli paste and stir fry for 5 seconds, or until fragrant. Return the meat to the centre of the pan.
4. To make the sauce, combine all the ingredients. Add the sauce to the meat mixture and toss lightly. Add the noodles and bring to the boil. Reduce the heat to low and cook for 8 minutes, or until almost all of the liquid has evaporated.
5. Sprinkle with the extra spring onion to serve.
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