Sichuan - Minced Pork, Mushrooms and Bean Thread Noodles (Ants Climbing a Tree)
Sichuan - Ants Climbing a Tree
What are Bean Thread Noodles?
Sichuan Minced Pork with Bean Thread Noodles in a Hot Bean Sauce
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.
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.
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.
8 Oz.of Lean Pork minced
8 Oz. of Bean Thread Noodles
6 Dried Shitake Mushrooms
½ Cup of Bamboo Shoots
1 Tablespoon Szechwan Hot Bean Sauce
1 Tablespoon Black Soy Sauce
1 Tablespoon Dry white Wine
1 Teaspoon Cornstarch
1 Teaspoon Sesame Seed Oil
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.
1 Cup Chicken Broth
1 Teaspoon of Ginger Root minced
1 Tried Chili Pepper minced including the seeds.
2 Tablespoons Vegetable Oil
- Heat a large frying pan (or wok) and slightly brown the ginger, scallions, chili pepper and mushrooms in the hot oil.
- Add the minced pork mixture and cook until it is no longer pink.
- Add the chicken stock and the bamboo shoots and cook for 2-3 more minutes.
- Finally, add the bean thread noodles and stir-fry until most of the liquid has been absorbed.
Deep Frying Bean Thread Noodles
Other Sichuan Recipes
- Sichuan Hot and Sour soup
Sichuan hot and sour soup is the perfect soup to warm you up on a cold winter day. Made with chicken broth, pork or chicken, bean curd, Chinese mushrooms, cloud ears, bamboo shoots and tiger lily buds it is a hearty soup and when you pour it over vin
- Sichuan Eggplant in Chili Garlic Sauce
If you are looking for a vegetarian recipe that is spicy, hot and tasty, this is the one for you. Made with eggplant, garlic, chili peppers and chili oil with a touch of brown sugar for a little sweetness, it will leave you wanting more.
- Sichuan Kung Pao Chicken (Spicey Chicken with Peanut...
When you think of Sichuan food you usually think of Kung Pao chicken. Named after a Chinese government official who liked to serve peppery food, the level of heat is controlled by the number of dried chili peppers that you add - as many as eight. Thi
- Sichuan Spicy Beef Stew (Chinese Comfort Food)
Sichuan has more beef dishes than most other Chinese provences and their spicy beef stew is considered to be comfort food. Made with star anise, Sichuan peppercorns and chili bean sauce it is slowly simmered until you get a tasty, spicy but not too h
If you likeSichuan recipes, you will also like Hunan.
- Hunan Style Sliced Leg of Lamb (Chinese Stir-fry)
Lamb is not eaten in China anywhere near as often as pork, chicken or beef but here is a recipe from Hunan that uses it. Marinated in soy sauce, cornstarch and sesame seed oil, it is stir-fried with ginger, garlic, scallions and chili peppers. The sa
- Hunan Chicken & Broccoli in Ginger Wine Sauce (Gener...
Named after General Tso Tsung-tang, this dish was either created by a Hunan chef in Taiwan or by Chinese chefs in New York City. Either way, it is still one of the most popular Hunan dishes in America. Made with crispy boneless chicken in a spicy sau
- Hunan - Chairman Mao's Red Cooked Pork Belly
Chairman Mao grew up in Hunan province and red-cooked pork belly was his favorite dish. A piece of lean pork belly is first parboiled and allowed to cool. Then it is cut into bite-sized chunks and red-cooked with soy sauce, cinnamon, star anise, ging
- Hunan Spiced Beef Shreds (Stir-fry Beef in Chili-oil...
This recipe from Hunan provence, calls for marinating matchstick strips of flank steak and then briefly deep frying them. Water chestnuts and cloud ears are then stir-fried with ginger, garlic and scallions. Finally, sauce made from ground bean sauce
- Hunan Spicey Stir-fried Scallops (Lake Dongting Scal...
Lake Dongting,in norteastern Hunan province, is the second largest fresh water lake in China. This recipe for preparing scallops has a delicious sauce made with mandarin orange peel, chili peppers, ketchup, black soy sauce, garlic and ginger. The sca