MA YI SHANG SHU (SICHUAN NOODLES AND PORK)
In Chinese, Ma Yi Shang Shu translates as Ants Climbing A Tree since the little bits of pork look like ants hanging on for dear life on the noodles.
Provided by Member 610488
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place noodles and 4 cups boiling water in a bowl; let sit until soft, about 4 minutes. Drain and toss noodles with sesame oil; set aside.
- Heat canola oil in a 14 inch flat-bottomed wok or frying pan over medium-high heat.
- Add pork and cook, breaking up meat, until browned, 5-7 minutes.
- Add garlic and ginger and cook, stirring, until fragrant, about 1 minute.
- Add paste, light soy, wine, and stock and bring to a boil.
- Add noodles and cook, stirring occasionally, until liquid is reduced by half, 8-10 minutes more, and stir in dark soy and scallions.
Nutrition Facts : Calories 343.1, Fat 19.9, SaturatedFat 3.6, Cholesterol 23.1, Sodium 1155.3, Carbohydrate 30.6, Fiber 0.6, Sugar 2, Protein 9.4
ANTS CLIMBING A TREE (MA YI SHANG SHU)
Ants Climbing a Tree (ma yi shang shu - 蚂蚁上树) is a classic Sichuan dish of glass noodles in a delicious sauce with ground pork. Our recipe is beyond easy.
Provided by Judy
Categories Noodles and Pasta
Time 20m
Number Of Ingredients 10
Steps:
- Soak the dry noodles in cold water for 10 minutes. Rinse, drain and set aside. In a wok over medium heat, add the oil and minced ginger. Cook the ginger for about a minute, and add the spicy bean sauce. Let that cook for another minute, and then add the ground pork (or chicken). Stir-fry until the meat is cooked through.
- Add the chicken stock, sugar, dark soy sauce, and light soy sauce. Bring everything to boil. Once boiling, add the glass noodles and scallions. Quickly stir everything together for 1-2 minutes. Serve alone, or with steamed rice!
- Seriously. How easy was that?
Nutrition Facts : Calories 479 kcal, Carbohydrate 58 g, Protein 16 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 41 mg, Sodium 806 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
ANTS CLIMBING A TREE ( MA-YI SHANG SHU )
A very popular and very spicy Szechwan noodle dish. Easy and fun to make! I like to add a little garlic to this when I make it. About a tablespoon or so. If you prefer less spicy food, omit the green and red chili peppers. The dish is delicious even without them. The Spicy Bean Sauce (AKA Ma Po Sauce) isn't actually very "hot" at all, but definitely do not omit this ingredient! You will probably need to go to an asian market for this one. The only type I'm able to find is by Lee Kum Kee. UPC 0-78895-61000-0. Chinese chili sauce (Siracha) also works in a pinch. Serve with some rice and enjoy!
Provided by BThomson
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Soften the noodles briefly in warm water. When they are soft, mostly clear and pliable, drain and cut both ends to shorten them to manageable lengths.Be careful not to over soak. Set aside.
- To prepare the red peppers: Top and seed the red peppers and chop finely. If using dried red peppers, soak in warm water until softened, then seed and chop. Set aside.
- To prepare the green pepper: Top, seed and cut into shreds. Fry shortly in 1 Tbsp cooking oil on high heat with a pinch of salt. Set aside.
- To prepare mushrooms: Soak dried mushrooms in warm water until softened. Cut away the tough stems and cut the mushrooms into 1/2 inch pieces. Set aside.
- Chop the ginger and green onions. Put them both on a small plate with the hot bean sauce and red peppers. Set aside.
- In a bowl, mix the rice wine, soy sauce, salt, mushrooms and chicken stock. Set aside.
- Heat the oil in a wok or large pan until hot. Add the pork and toss until grey, breaking up the pork into very tiny bits as you do.
- Add the ginger, onions, peppers and bean sauce and stir it well.
- When the pork and ginger have absorbed the red color from the bean sauce and become strongly aromatic, add the bowl containing the wine, soy sauce, salt and stock.
- Reduce heat and stir once.
- Add noodles.
- Simmer, stirring occasionally until the liquid is absorbed.
- Stir in green peppers with sesame oil.
- Serve immediately and enjoy!
ANTS IN TREES
Provided by Alton Brown
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Soak the noodles in enough hot water to cover by 1 inch for 20 minutes. Use kitchen shears to cut the noodles into 3 to 4-inch pieces and drain thoroughly in a colander for 10 minutes.
- Combine the soy sauce, rice wine, and chili paste in a medium bowl and whisk until smooth. Add the cornstarch and whisk until combined. Add the pork and mix until thoroughly integrated. Set aside for 30 minutes.
- Place a 12-inch saute pan over high heat for 1 minute. Add the oil and swirl to coat the bottom and sides of the pan. Once the oil shimmers, add the meat mixture. Stir constantly for 2 minutes, breaking the meat up into very small pieces. Add 2/3 of the green onions and continue cooking and stirring until the meat is well browned and in very small pieces, approximately 2 minutes. Reduce the heat to medium-high and add the broth. Cook until reduced, approximately 3 minutes.
- Slowly add handfuls of the noodles to the pan, tossing with the meat mixture until combined and the pieces of meat cling to the noodles and no liquid remains. Serve immediately with the remaining green onions.
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- Soak the noodles in hot water for at least 15 minutes before you begin (drain them just before cooking). Add the Shaoxing rice wine and a couple generous pinches of salt to the ground pork and mix well.
- Heat about 1 tablespoon oil in a wok over high heat (you may need less with a nonstick wok). Add the ground pork and stir-fry until lightly browned and crispy. Add a teaspoon or so of light soy sauce. Then add the chili bean paste and stir-fry, taking care not to burn it (remove the wok from the heat for a few moments if it becomes too hot). Add the broth and the drained noodles and stir well. Add the dark soy sauce for color, and season with additional light soy sauce and salt to taste.
- When the broth has come to a boil, simmer over medium heat for about 10 minutes, or until the liquid has mostly evaporated and absorbed. Finally, add the scallions, mix well, and transfer to a serving dish or distribute into individual bowls.
NOODLES! ANTS CLIMBING A TREE - ONOLICIOUS HAWAIʻI
From onolicioushawaii.com
4.8/5 (14)Estimated Reading Time 6 minsServings 1Total Time 15 mins
- Soak the dried vermicelli noodles in a bowl of cold water 10 minutes before you begin cooking. Drain and set aside.
- In a small pot over medium heat, saute the minced ginger and garlic with a bit of oil. Saute for 2-3 minutes (just until it starts to turn golden). Add the doubanjiang, and saute one more minute.
- Pour the chicken stock, dark soy sauce, light soy sauce into the pot. Bring everything to a boil and the add the drained vermicelli noodles. Continue cooking over medium heat for another 1-2 minutes (until the noodles soak up all the broth).
ANTS CLIMBING A TREE (MA YI SHANG SHU) - THAT SPICY CHICK
From thatspicychick.com
5/5 (1)Calories 694 per servingCategory Dinner
- Soak the mung bean vermicelli in a bowl filled with room temperature water as per package instructions (usually about 7-10 minutes). Once tender and pliable, drain well and set aside. Mince the ginger, 4 garlic cloves, and chop the chilies and spring onion.
- Heat the canola oil in a large wok or deep skillet over medium heat. Once hot, add the dou ban jiang and ginger and sauté for 10 seconds. Then add the minced garlic and red chilies and stir-fry for 30 seconds to combine.
- Add the ground pork and cook for 2 minutes, breaking up the lumps with your spatula, until almost cooked through.
- Add the Shao Xing rice wine, low sodium light soy sauce, and dark soy sauce. Toss for 30 seconds to combine, or until the pork has cooked through.
MA YI SHANG SHU (螞蟻上樹) ANTS CLIMBING A TREE - OH …
From ohmyfoodrecipes.com
5/5 (2)Calories 174 per servingCategory Main Course, Noodles, Side Dish
- Put 1/4 pound of ground pork into a non -stick pan and turn on medium fire to stir fry the pork. Then, add 4 cloves of minced garlic and 2 pieces of chili peppers.
- Stir fry the pork until it changes color. After that, add 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, 1 teaspoon of sugar, 1/2 tablespoon of sesame oil and 2 tablespoons of homemade XO sauce. Keep stir fry them a little bit.
- Then, add 1 cup of water and 2 of soaked bean thread noodles. Spread the noodles and cover a lid for couple minutes.
7 INTERESTING STORIES BEHIND FAMOUS CHINESE DISHES ...
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- Jiaozi (Chinese dumplings) was formerly called "jiao er" Jiaozi 饺子 (Chinese dumplings) These Chinese dumplings known as jiaozi, are made with a wheat-based flour dough and filled with a stuffing of pork, beef, shrimp, or vegetables.
- The delicious history of Kung Pao Chicken (Gong Bao Chicken or Kung Po Chicken) Kung Pao Chicken 宫保鸡丁. Kung Pao Chicken is a classic Chinese dish, that is spicy, made with chicken cut into small cubes, peanuts, vegetables, and chili peppers.
- Dongpo Pork (Braised Pork Belly) is named after Su Dongpo, a famous poet. Dongpo Pork 东坡肉. When it comes to pork consumption, China leads the world. According to some, it is estimated that an average Chinese person consumes 40 kilograms of pork per year, or they consume half of all the pork in the world.
- What is the story on Mapo Tofu. Mapo Tofu 麻婆豆腐. Mapo tofu is one of the signature dishes of Sichuan cuisine. Mapo Tofu is a popular dish from Sichuan Province, where spicy food is king and the signature spice of the region––the Sichuan peppercorn––gives dishes a unique "numbing" effect.
- Why is it Called Ants Climbing A Tree (Ma Yi Shang Shu)? Ants Climbing A Tree 蚂蚁上树. There is no ant or tree in this dish. “Ants Climbing a Tree” is a classic Sichuan dish consisting of glass noodles (vermicelli) in a delicious sauce with ground pork.
- Beggar's Chicken (Jiao Hua Ji) : the story begins with a beggar. Beggar's Chicken 叫花鸡. This dish is also known as yellow mud stewed chicken, a famous dish in Changshu, Jiangsu Province.
- Mao Xue Wang? What is it? Mao Xue Wang 毛血旺. Mao Xue Wang is made of duck blood curd, tripe, chicken gizzard, and other organ parts simmered in a broth that is made of peppercorn and chili.
ANTS CLIMBING A TREE (MA YI SHANG SHU) - COOKING FOR KEEPS
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Cuisine AsianTotal Time 35 minsCategory Main CourseCalories 571 per serving
- Heat a large wok or saute pan to a high heat. Drizzle in sesame oil and swirl the pan to coat. Add pork. Use a spatula to bread the pork up into little pieces. Cook until brown and crispy, it should take about 5 minutes.
- While the pork is cooking, add bean paste, tamari, rice vinegar, brown sugar, and chicken stock to a small bowl. Whisk to combine.
- Add garlic and ginger, cook one minute. Add in cabbage mix. Season with a little bit of salt and pepper. Turn the heat down to medium and continue to stir fry until cabbage is soft, another 3-5 minutes.
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