This classic Chinese stir-fry gets its whimsical name from the visual of dark ground pork “ants” climbing up translucent cellophane noodles. The dish is a wonderful balance of textures and flavors: the noodles provide a pleasant chew, while the pork offers a savory, umami-rich bite. Aromatics like fresh ginger, garlic, and scallions infuse the dish with fragrance, while a touch of hot pepper paste adds a gentle warmth that wakes up the palate. It’s an incredibly quick weeknight meal that comes together in under twenty minutes. Perfect for serving over steamed rice or as part of a larger family-style spread, this recipe is both comforting and exciting. The simplicity of the ingredients allows their natural flavors to shine, making it a reliable favorite for home cooks who love bold, authentic Asian flavors without complicated techniques.
Ants Climb a Tree
Description
This classic Chinese stir-fry gets its whimsical name from the visual of dark ground pork "ants" climbing up translucent cellophane noodles. The dish is a wonderful balance of textures and flavors: the noodles provide a pleasant chew, while the pork offers a savory, umami-rich bite. Aromatics like fresh ginger, garlic, and scallions infuse the dish with fragrance, while a touch of hot pepper paste adds a gentle warmth that wakes up the palate. It’s an incredibly quick weeknight meal that comes together in under twenty minutes. Perfect for serving over steamed rice or as part of a larger family-style spread, this recipe is both comforting and exciting. The simplicity of the ingredients allows their natural flavors to shine, making it a reliable favorite for home cooks who love bold, authentic Asian flavors without complicated techniques.Ingredients
Directions
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Put the cellophane noodles in a large bowl and cover them with 1 quart (1 liter) boiling water. Set them aside to soak for at least 20 minutes.
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Put the ground pork in a bowl and add to it 2 tablespoons (30 ml) of soy sauce and the sesame-seed oil. Add half of the scallions to the pork and mix well; set the rest of the scallions aside.
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When the cellophane noodles have become soft, rinse them several times under cold running water and drain them well.
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Heat your wok over high heat for 15 seconds, then pour in the peanut oil.
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When the oil is ready, toss in the ginger and garlic and add the hot-pepper paste. Stir fry these ingredient together for 30 seconds. Add the meat and continue to stir fry for about one minute, taking particular care to break up any large chunks of meat. Pour in the remaining soy sauce and stir fry everything for 30 seconds longer. Add the cellophane noodles to the pan and cook for about one minute, turning the noodles over occasionally.
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After a minute, add the scallions and the water then cover the pan and let simmer over medium heat for 3 or 4 minutes.
Note
You can add vegetables like bok choy or gai lan by chopping them up and tossing them in near the end of cooking for extra freshness and crunch.
For a fun presentation, roll the mixture up in lettuce leaves like an eggroll.
Ensure the cellophane noodles are well-drained after soaking to prevent the dish from becoming too watery.
