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Ants Climbing a Tree Recipe

Chinese · Main course · 20 min total

A classic Sichuan dish featuring ground pork (the 'ants') climbing up glass noodles (the 'tree') in a savory, spicy sauce. This quick stir-fry is perfect for weeknight dinners.

Ingredients

• 4 oz (115g) dried mung bean vermicelli (glass noodles)
• 8 oz (225g) ground pork
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 teaspoon sugar
• 1/2 teaspoon white pepper
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 scallions, white parts minced, green parts sliced
• 2 tablespoons doubanjiang (fermented chili bean paste)
• 1/2 cup chicken broth
• 1 teaspoon sesame oil
• 1/4 cup chopped fresh cilantro (optional)

Instructions

1. Soak the vermicelli in warm water for 10 minutes until softened. Drain and cut into 4-inch lengths.
2. In a small bowl, mix ground pork with 1 tablespoon soy sauce, Shaoxing wine, sugar, and white pepper. Set aside.
3. Heat vegetable oil in a wok or large skillet over high heat. Add garlic, ginger, and scallion whites; stir-fry for 30 seconds until fragrant.
4. Add the pork mixture and stir-fry, breaking it into small pieces, until no longer pink (about 2 minutes).
5. Add doubanjiang and stir-fry for 1 minute until the oil turns red.
6. Add chicken broth and remaining 1 tablespoon soy sauce. Bring to a simmer.
7. Add the drained noodles and toss to coat. Cook for 2-3 minutes, stirring, until the noodles have absorbed most of the liquid.
8. Drizzle with sesame oil, toss, and garnish with scallion greens and cilantro. Serve immediately.

Tips

• For a vegetarian version, substitute ground pork with crumbled firm tofu or chopped mushrooms.
• Doubanjiang is salty; adjust soy sauce to taste.
• Serve with steamed rice to balance the spiciness.

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