Ants Climbing A Tree Spicy Vermicelli Stir Fry Recipes

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.

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