Sichuan - Minced Pork, Mushrooms and Bean Thread Noodles (Ants Climbing a Tree)

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Sichuan Minced Pork with Bean Thread Noodles in a Hot Bean Sauce

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Just like the Pockmarked Woman’s Spiced Bean Curd, this Sichuan dish has a very descriptive name. Made with minced pork and bean thread noodles in a spicy sauce, the bits of pork sticking to the noodles resemble ants climbing through the branches of a tree.

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Bean thread noodles do not have to be cooked but simply soaked in hot water. They come in bundles and are very brittle so do not try to separate them until they are soaked. Use boneless pork loin or pork chops and be sure to mince the pork or at least chop it into very small pieces. It is better if you don’t grind it.

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I like to add mushroom strips and bamboo shoots to give it added flavor and texture but they are not required. I also use only one chili pepper and one tablespoon of Sichuan hot bean sauce but you can use more if you like your food really hot.

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Difficulty:

Easy

Preparation Time:

40 Minutes

Cooking Time:

30 Minutes

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Ingredients:

8 Oz.of Lean Pork minced

8 Oz. of Bean Thread Noodles

6 Dried Shitake Mushrooms

3 Scallions

½ Cup of Bamboo Shoots

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Sauce Mixture:

1 Tablespoon Szechwan Hot Bean Sauce

1 Tablespoon Black Soy Sauce

1 Tablespoon Dry white Wine

1 Teaspoon Cornstarch

1 Teaspoon Sesame Seed Oil

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Cooking Directions:

1. Marinate the minced pork in the sauce mixture for 30 minutes.

2. Without removing the string, soak the bean thread noodles in hot water for 20 minutes. They do not need to be boiled. Then drain them and remove the string.

3, Soak the mushrooms in hot water for 30 minutes. Then remove the tough stems and cut them into ¼ inch. Strips.

4. Cut the scallions into 1-1/2 inch strips including the green parts. Then split each of the thicker pieces in half lengthwise.

5. Cut the bamboo shoots into 1/8-inch thick slices and cut the slices into ¼ inch by 2-inch pieces.

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1 Cup Chicken Broth

1 Teaspoon of Ginger Root minced

1 Tried Chili Pepper minced including the seeds.

2 Tablespoons Vegetable Oil

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Cooking Instructions:

1. Heat a large frying pan (or wok) and slightly brown the ginger, scallions, chili pepper and mushrooms in the hot oil.
2. Add the minced pork mixture and cook until it is no longer pink.
3. Add the chicken stock and the bamboo shoots and cook for 2-3 more minutes.
4. Finally, add the bean thread noodles and stir-fry until most of the liquid has been absorbed.

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