Include in Print View:

Szechwanese Pork With Vermicelli (Ants Climbing A Tree

Szechwanese Pork With Vermicelli (Ants Climbing a Tree recipe image
This classic Sichuan dish, known as "Ants Climbing a Tree," delivers an explosive mix of flavors with every bite. The fine strands of glass noodles absorb the rich, spicy sauce while the minced pork adds savory depth and texture. Aromatics like ginger, garlic, and scallions build a fragrant base, enhanced by the signature numbing heat of Sichuan peppercorns. It&# 226;€™s a vibrant, quick-cooking meal that captures the bold essence of Chinese street food. Perfect for weeknight dinners or when you crave a satisfying, flavorful dish that comes together in under thirty minutes.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 0.0
Description
This classic Sichuan dish, known as "Ants Climbing a Tree," delivers an explosive mix of flavors with every bite. The fine strands of glass noodles absorb the rich, spicy sauce while the minced pork adds savory depth and texture. Aromatics like ginger, garlic, and scallions build a fragrant base, enhanced by the signature numbing heat of Sichuan peppercorns. It&# 226;€™s a vibrant, quick-cooking meal that captures the bold essence of Chinese street food. Perfect for weeknight dinners or when you crave a satisfying, flavorful dish that comes together in under thirty minutes.
Ingredients
  • 1/4 pound Vermicelli, Soak In Warm -shredded
  • 1 cup Broth (for soaking vermicelli)
  • 4 stalks Scallions, chopped
  • 1/2 pound Pork, finely chopped
  • 1 cup Bean Sprouts
  • 1/4 cup Sweet Red Pepper, finely chopped
  • 1 tablespoon Oil
  • 1 tablespoon Doubanjiang (spicy bean paste)
  • 1 tablespoon Soy Sauce
  • 1 teaspoon Sugar
  • 1 teaspoon Ginger, minced
  • 2 cloves Garlic, minced
  • 1/2 teaspoon Sichuan Peppercorns, ground
Directions
  1. 1
    Soak the vermicelli in warm water or broth for 10 minutes until softened, then drain and cut into shorter lengths if desired.
  2. 2
    Heat oil in a wok or large skillet over medium-high heat.
  3. 3
    Add the finely chopped pork and stir-fry until browned and cooked through, breaking up any clumps.
  4. 4
    Add the doubanjiang, minced ginger, and minced garlic, stirring constantly for 30 seconds until fragrant.
  5. 5
    Stir in the soy sauce, sugar, and ground Sichuan peppercorns.
  6. 6
    Add the drained vermicelli, bean sprouts, chopped red pepper, and half of the scallions.
  7. 7
    Toss everything together vigorously for 2-3 minutes until the noodles are coated in the sauce and vegetables are crisp-tender.
  8. 8
    Remove from heat and garnish with the remaining chopped scallions before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 0.0kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For authentic flavor, ensure you use proper Sichuan peppercorns for the numbing sensation (mala). If unavailable, substitute with a pinch of black pepper and extra chili flakes.

Do not overcook the vermicelli; they continue to soften as they absorb the sauce. If the dish seems dry, add a splash of water or broth.

Bean sprouts and scallions should be added near the end to maintain their crunch and fresh flavor.

This dish is best served immediately while hot and crispy.

Keywords: sichuan, pork, vermicelli, noodles, stir-fry, spicy, chinese, ants climbing a tree, glass noodles, minced pork, bean sprouts, garlic, ginger, scallions, soy sauce, doubanjiang, chili oil, quick dinner, numbing spice, asian cuisine
Read it online: https://www.chefs-mate.com/recipe/szechwanese-pork-with-vermicelli-ants-climbing-a-tree/