Best Pork Crab Ants Climbing Trees Recipes

ANTS CLIMBING A TREE (SICHUAN SPICY VERMICELLI STIR-FRY)

Ants Climbing a Tree (Sichuan Spicy Vermicelli Stir-Fry) image

"Ants on a tree" is one of most well known Sichuan dishes. It is a combination of ground pork and mung bean vermicelli. In addition to that, we use Sichuan peppercorn powder, topped with fresh green onion, it is a very good main course for your dining table.

Provided by Tao,RN

Categories World Cuisine Recipes Asian Chinese

Time 35m

Yield 4

Number Of Ingredients 7

Ingredients

2 cups mung bean vermicelli
3 tablespoons vegetable oil
½ pound ground pork
2 tablespoons dark soy sauce, or more to taste
2 teaspoons Sichuan peppercorn powder
½ cup water
2 stalks green onions, thinly sliced

Steps:

Place vermicelli in a bowl and cover with water; soak for at least 15 minutes. Drain and set aside.
Heat vegetable oil in a large frying pan over medium heat until you can feel the heat above the pan. Put in ground pork; cook and stir until browned and crumbly, 5 to 7 minutes. Stir in 2 tablespoons soy sauce. Stir in peppercorn powder until evenly distributed. Add water and bring to a boil.
Add drained vermicelli and mix evenly with the pork. Cook until all water has evaporated, about 5 more minutes. Taste and add more soy sauce if not salty enough for you.
Transfer to a serving plate and top with green onions.

Nutrition Facts : Calories 454.3 calories, Carbohydrate 60.8 g, Cholesterol 36.7 mg, Fat 18.4 g, Fiber 0.5 g, Protein 10.3 g, SaturatedFat 4.6 g, Sodium 488 mg, Sugar 0.2 g

ANTS CLIMBING A TREE

Ants Climbing a Tree image

This recipe is from the January/February 1991 issue of Chile Pepper magazine. The intro to the recipe says, "In this dish, the bits of pork are supposed to resemble ants. It is made with transparent bean threads. Make sure you don't use rice noodles, which have a similar appearance." Serves 2 by itself or more with other dishes. Heat scale: medium. My ex-husband made this dish regularly, as it was one of his favorites; at the time, my tastes hadn't quite developed enough to appreciate it fully. Now I have come to really treasure this dish.

Provided by mersaydees

Categories Pork

Time 35m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

1 cup chicken broth
1 tablespoon soy sauce
1 tablespoon dry vermouth, sherry or 1 tablespoon white wine
1 1/2 tablespoons peanut oil
1 tablespoon ginger, minced
1 green onion, minced
3 jalapenos or 3 serrano chilies, stems removed, minced
1/4 lb pork, ground (do not use sausage) or 1/4 lb pork, diced (do not use sausage)
1/4 cup finely diced carrot
1/4 cup shiitake mushroom, soaked and minced (or other dried mushrooms)
2 tablespoons szechuan hot bean sauce
2 (2 ounce) packages bean threads, soaked in hot water for 15 minutes, drained and cut into pieces about 2 inches length

Steps:

Mix together all the sauce ingredients.
In a pre-heated wok over high heat, add the peanut oil. When the oil just begins to smoke, add the ginger, green onion, chiles, pork, carrot, and the mushroom, and stir-fry until the pork is well-browned.
Add the bean sauce and stir-fry for about 15 seconds or until combined thoroughly with the other ingredients.
Add the bean threads and sauce. Cook over medium high heat until the sauce is thickened and the bean threads just begin to stick to the wok.

Nutrition Facts : Calories 258.2, Fat 16.3, SaturatedFat 3.8, Cholesterol 47.6, Sodium 921.2, Carbohydrate 6.5, Fiber 1.7, Sugar 2.5, Protein 19.7

ANTS CLIMBING A TREE

Ants Climbing a Tree image

There are no insects in this Sichuan noodle dish; rather, the name Ants Climbing a Tree refers to the way the bits of pork cling to the noodles.

Provided by Diana Kuan

Yield Serves 4

Number Of Ingredients 12

Ingredients

6 oz. bean thread vermicelli noodles
2 Tbsp. fermented black beans
3 Tbsp. soy sauce
3 Tbsp. Sichuan chile oil
1 tsp. sesame oil
4 Tbsp. Chinese rice wine or dry sherry
½ lb. ground pork
2 Tbsp. vegetable oil
3 scallions, thinly sliced, white and green parts kept separate
2 cloves garlic, minced
2 tsp. minced fresh ginger
2 cups chicken stock, vegetable broth, or water

Steps:

In a large bowl, soak the vermicelli in enough warm water to cover for 10 minutes. Drain, shake off excess water, and set aside.
Rinse the black beans to remove any grit. In a small bowl, mash the black beans with the back of a spoon for about 20 seconds (it does not need to be a smooth paste).
In a small bowl, stir together the soy. sauce, Sichuan chile oil, and sesame oil. Set aside.
In a large bowl, mix 2 Tbsp. of the Chinese rice wine with the ground pork.
Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the vegetable oil and swirl to coat the bottom. Add the pork and stir-fry, breaking up the pork with a spatula, until crispy and starting to brown but not yet dry, about 2 minutes. Reduce the heat to medium, then add the scallion whites, garlic, ginger, and fermented black beans and stir-fry for another 30 seconds. Add the remaining 2 Tbsp. rice wine and use the spatula to scrape up any bits that might be stuck to the bottom of the pan.
Add the stock, the drained noodles, and the Sichuan chili oil mixture. Simmer the noodles, tossing carefully with tongs so they get evenly cooked, until the broth is half absorbed, 3 to 4 minutes. (The vermicelli noodles will still absorb a lot of liquid post-cooking.) Transfer everything to a deep serving bowl, garnish with the scallion greens, and serve.