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Ants Climbing the Tree

Ants Climbing a tree -A simple, homey Sichuan dish that is Flavorful, quick, satisfying and comes together in less than no time.
Course Main
Cuisine Chinese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 - 4
Calories 384kcal
Author Imma

Ingredients

  • 1/4 lb. bean thread noodles vermicelli, Cellophane noodles
  • 1 teaspoon Shaoxing rice wine
  • Salt
  • 1/3 lb. ground pork sub beef, chicken
  • 2 tablespoon or more peanut oil
  • 1 teaspoon minced garlic
  • 1/2 teaspoon minced ginger
  • 2 teaspoon light soy sauce
  • 2 Tablespoons Chili bean paste
  • 1 1/4 cup chicken stock or more
  • 1/2 tsp. dark soy for color
  • 1 bok choy
  • 3 scallions green parts only, finely sliced
  • 4-5 Chinese basil leaves
  • ½ cup carrots or more optional

Instructions

  • Begin by soaking noodles in hot water for 7- 10 minutes. Drain them just before you start to cook.
  • Heat oil in a wok or saucepan, swirl to coat pan and then add, garlic, ginger, and chili bean paste until fragrant. About 30 seconds or a minute. Be careful not to let it burn.
  • Add ground meat, lightly salt, rice wine, and light soy sauce. Continue stir-frying for about 2-3 minutes until all the ingredients have come together and meat is browned.
  • Add drained noodles to pan, stir -fry then add basil, carrots, and bok Choy. Pour in stock with dark soy sauce.
  • Bring to a boil. Reduce heat to simmer over a medium heat for about 5 minutes or more, so all the flavors can come together and the noodles have absorbed liquid. Adjust seasonings with salt and light soy sauce.
  • Remove and serve warm.

Nutrition

Calories: 384kcal | Carbohydrates: 51g | Protein: 16g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 39mg | Sodium: 643mg | Potassium: 1056mg | Fiber: 4g | Sugar: 10g | Vitamin A: 16220IU | Vitamin C: 130.2mg | Calcium: 326mg | Iron: 4.2mg