Ants Climbing A Tree Ma Yi Shang Shu Food

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MA YI SHANG SHU (SICHUAN NOODLES AND PORK)



Ma Yi Shang Shu (Sichuan Noodles and Pork) image

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

1/4 lb chinese dried bean thread noodles
2 teaspoons sesame oil
3 tablespoons canola oil
4 ounces ground pork
4 garlic cloves, minced
3 inches piece ginger, peeled minced
3 tablespoons chinese red chile bean paste (douban jiang)
2 tablespoons light soy sauce
3 teaspoons chinese rice wine
1 1/2 cups chicken stock
2 tablespoons dark soy sauce
3 scallions, thinly sliced

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) image

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

4 oz. dry vermicelli/glass noodles ((110g))
1 tablespoon oil
1 tablespoon ginger ((finely minced))
1 tablespoon spicy fermented bean sauce/paste
4 oz. ground pork ((110g; can substitute ground chicken))
2 cups chicken stock ((475 ml))
1/2 teaspoon sugar
1 teaspoon dark soy sauce
2 teaspoons light soy sauce
¼ cup scallion ((chopped))

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 )



Ants Climbing a Tree ( Ma-Yi Shang Shu ) image

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

1/4 lb bean threads
1/4 lb ground pork
3 tablespoons green onions, chopped
1 tablespoon fresh ginger, finely chopped
1 -2 tablespoon szechuan hot bean sauce
1 tablespoon rice wine (or dry sherry)
1 tablespoon soy sauce (light or dark)
1 teaspoon salt
1 cup chicken stock
3 -5 tablespoons peanut oil
2 -3 fresh red chili peppers (optional)
2 -3 dried mushrooms (optional)
1 serrano pepper (optional)
1 dash sesame oil, to taste

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



Ants in Trees image

Provided by Alton Brown

Time 50m

Yield 4 servings

Number Of Ingredients 9

4 1/2 ounces mung bean noodles
2 ounces soy sauce
1 tablespoon rice wine
1 tablespoon sambal chili paste
1 teaspoon cornstarch
10 ounces ground pork
1 tablespoon canola oil
4 green onions, chopped, divided
1/2 cup chicken broth

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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  • 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.


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Ants Climbing a Tree (蚂蚁上树, 螞蟻上樹, Ma Yi Shang Shu, Ants Climb Tree, Ants Climbing up a Tree, Ants on the Tree, Ants Creeping up a Tree, Ants Climbing a Hill, Ants Climbing a Log) The unusually named Sichuan dish known as ants climbing a tree consists of glass noodles in a flavorful sauce with ground pork.
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Ants Climbing a Tree /蚂蚁上树 is a classic Szechuan dish in Chinese cuisine. It is so called because the bits of ground meat clinging to the noodles evoke an image of ants walking on twigs. This dish is made from mung bean noodles, also know as Chinese glass vermicelli. These thin noodles become soft and translucent after soaking in water.
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COMMENTS ON: ANTS CLIMBING A TREE (MA YI SHANG SHU)
This has become a weekly staple in my house! Sometimes as-is, sometimes with the addition of a few mild veggies (zucchini, carrots) - always yummy!
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