Provided by Food Network
Categories main-dish
Time 1h
Yield 1 serving
Number Of Ingredients 11
Steps:
- Heat a pan with some oil over medium heat. Add the pork and garlic to the pan and cook until the flavor permeates and the pork browns. Then turn the heat to medium-high, add the cabbage and carrots, and stir-fry until the vegetables soften. Next, add the noodles, soy sauce, onions, sugar, ginger and pepper, and continue to stir-fry until all of the ingredients are mixed and the entire dish is coated with soy sauce. You will know when it is done is when the whole dish is steaming hot, light brown and the noodles are transparent with a shiny glaze.
- To assemble, use cooking tongs to hold and twist the stir-fry and transfer on to a platter.
ANTS IN TREES (FROM GOOD EATS)
Categories Pork
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
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.
Provided by Baz231
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine minced meat with soy sauce, rice wine and sesame oil. Soak the bean thread noodles in hot water for 10 minutes, then drain.
- 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.
- 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.
- 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.
- Sprinkle with the extra spring onion to serve.
Nutrition Facts : Calories 275.1, Fat 12, SaturatedFat 3.3, Cholesterol 24.4, Sodium 698.4, Carbohydrate 32.4, Fiber 0.8, Sugar 2, Protein 7.9
Steps:
- Marinate the pork:
- In a small bowl combine the pork gently with the vinegar, the soy sauce, and the sesame oil and let it marinate at room temperature for 20 minutes.
- In a bowl soak the noodles in warm water to cover for 15 minutes, drain them, and cut them into 3- to 4-inch lengths.
- In a wok or large heavy skillet heat the vegetable oil over moderately high heat until it just begins to smoke and in it stir-fry 1/4 cup of the scallion, the garlic, and the gingerroot for 30 seconds. Add the pork and the chili paste and stir-fry the mixture, breaking up the lumps, until the meat is no longer pink. Add the noodles, the broth, the Scotch, the soy sauce, the vinegar, and the sugar and simmer the mixture, stirring occasionally, for 3 to 5 minutes, or until the noodles have absorbed the liquid. Transfer the mixture to a platter, drizzle it with the sesame oil, and sprinkle it with the coriander and the remaining 1/4 cup scallion.
PORK & CRAB 'ANTS CLIMBING TREES'
Make this delicious Sichuan snack made with pork and crab - its name comes from the minced pork that resembles ants climbing trees.
Provided by Ching-He Huang
Categories Dinner
Time 20m
Yield Serves 2 or 4 to share
Number Of Ingredients 14
Steps:
- Heat a wok over high heat and add the rapeseed oil. Stir-fry the garlic, ginger and red chilli for a few seconds, then add the pork mince and stir fry for 2-3 mins until the meat is browned at the edges. Add the rice wine or sherry, season with the dark soy sauce and chilli bean sauce, and mix well. Add the hot stock and bring to a bubble, then tip in the noodles and stir well - keep stirring until all the noodles are coated in the sauce and are a dark brown colour.
- Add the crabmeat, gently stir in, and season with toasted sesame oil. Finally, sprinkle in the spring onions, toss well and serve immediately.
Nutrition Facts : Calories 390 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 2 milligram of sodium
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Ants in Trees is a classic Chinese dish that is both delicious and visually appealing. The dish's name is derived from the way the thin vermicelli noodles resemble ant trails running through the trees of finely chopped cabbage. Despite the odd name, this flavorful and filling dish has been popular worldwide and has even been featured in an episode of Good Eats with host Alton Brown.
Ingredients
To make ants in trees, you will need several key ingredients, including:
1. Vermicelli noodles: Thin rice noodles commonly used in Asian cuisine
2. Ground pork: Lean pork that has been finely chopped or ground
3. Shaoxing wine: A traditional Chinese wine
4. Soy sauce: A salty condiment made from soybeans
5. Garlic: A pungent and aromatic herb
6. Ginger: A flavorful and aromatic root vegetable
7. Scallions: A type of green onion often used in Asian cooking
8. Cabbage: A cruciferous vegetable that is sliced thinly
9. Chili oil: An oil infused with chili peppers for added spiciness
10. Sesame oil: An oil pressed from sesame seeds that is common in Asian cooking
11. Salt and pepper: Common seasonings used in many dishes.
Preparation
Before making the dish, you need to prepare the ingredients, including soaking the vermicelli noodles in hot water until they are soft and cooked. Once the noodles are ready, drain them and set them aside.
The ground pork is then cooked in a hot wok or skillet until browned and cooked through. Reserve the cooked pork and use the same pan to sauté the garlic, ginger, and scallions until fragrant, stirring constantly to prevent burning.
Add the cooked pork back to the pan with the vegetables, along with the Shaoxing wine, soy sauce, chili oil, and sesame oil. Mix all the ingredients together and let the mixture simmer for a few minutes to allow the flavors to meld.
The chopped cabbage is then added to the mixture, and the ingredients are stirred together until the cabbage has wilted down, and the noodles are added in the end. The final dish should have a vibrant mix of colors and textures, with savory pork, flavorful vegetables, and delicate noodles.
Serving
Ants in Trees can be served as a main course on a bed of rice or as a side dish to accompany other Chinese dishes. It is also common to add in some extra chili oil for those who want a spicier kick. The dish is especially impressive when presented in a large, decorative serving dish with swirls of noodles and strands of cabbage resembling ant trails running through the trees.
Conclusion
Ants in Trees is a flavorful and filling dish that has become a staple of Chinese cuisine in many parts of the world. Despite its odd name, the dish is packed with savory ingredients and has a fun and unique presentation that is sure to impress dinner guests. Whether you are a seasoned cook or trying your hand at Asian cuisine for the first time, Ants in Trees is a recipe that is guaranteed to satisfy.
Ants in Trees is a delicious Chinese dish that is a favorite among food lovers. It’s a popular recipe that has been featured on Good Eats, a popular cooking show hosted by Alton Brown. The dish is prepared with bean thread noodles or cellophane noodles, which are made from mung bean starch. The noodles are cooked with ground pork and seasoned with a variety of herbs and spices to give it a unique flavor.
If you’re planning to make Ants in Trees, there are some valuable tips that can help you prepare the dish to perfection. Here are some tips that you need to know to make the best Ants in Trees recipe:
1. Choose The Right Noodles
The first step to making this dish is selecting the right noodles. Bean thread noodles are specially designed to soak up the flavors of the dish, making them a perfect choice for Ants in Trees. Make sure you buy the right brand of noodles that are made from mung bean starch. If you can’t find bean thread noodles, you can also use vermicelli or glass noodles instead.
2. Soak The Noodles In Hot Water
Before cooking the noodles, you must first soak them in hot water. This will soften the noodles and help them cook evenly. Boil a pot of water and remove it from the heat. Add the noodles to the water and let them soak for 5-10 minutes until they become soft and pliable. Make sure the noodles are fully submerged in the water.
3. Cook The Pork And Vegetables Separately
To get the perfect flavor and texture for Ants in Trees, it is essential to cook the pork and vegetables separately. This will help you to manage the cooking time and ensure that each ingredient is perfectly cooked. Start by cooking the pork in a large skillet until it turns brown. Remove the pork from the pan and set it aside. Then, cook the vegetables over high heat. Once they are cooked, add the pork back in and stir well.
4. Use Fresh Herbs And Spices
Ants in Trees is a dish that is full of flavor and tastes best when fresh herbs and spices are used. Besides salt and pepper, the recipe calls for ginger, garlic, and green onion. Fresh herbs and spices are more flavorful and add an intense taste to the dish. Make sure you finely chop the herbs and spices to blend them well with the other ingredients.
5. Add The Sauce In Small Batches
The sauce in Ants in Trees recipe consists of a mix of soy sauce, hoisin sauce, and chili garlic sauce. Add the sauce in small batches to allow it to absorb into the noodles and vegetables correctly. This will help you to achieve the desired consistency and flavor for the dish. Add the remaining sauce gradually until the desired taste is achieved.
6. Garnish With Cilantro And Peanuts
The final touch to a perfect Ants in Trees dish is the garnish. Garnishing the dish with cilantro and peanuts adds a crunch and extra flavor to the recipe. When serving, sprinkle finely chopped cilantro and peanuts over the dish evenly.
In conclusion,Ants in Trees is a popular and delicious Chinese dish that can be made at home with a few simple steps. By following these valuable tips above, you can create a perfect Ants in Trees dish that is flavorful and visually appealing. Remember to choose the right ingredients, cook the pork and vegetables separately, use fresh herbs and spices, and add the sauce in small batches. Once you’ve cooked the dish, garnish it with cilantro and peanuts to complete the experience. Enjoy your culinary masterpiece with your family and friends!
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