It’s not a very fanciful name for a dish like this, but I believe it’s enough to make one curious enough to want to try it – ants climbing a tree (蚂蚁上树).
Such a cute name. It kind of gives one enough visuals to know roughly how it works and what it contains. The spring onions are probably the leaves, and the minced meat the ants. Kind of reminds me of the dish ‘Toad In A Hole‘ which originates from England and which made me really curious about it more than ten years ago. The name of this Chinese dish kind of beats this English one now, although it’s definitely less figurative and more literal.
Be sure to add in the usual Chinese chilli paste to spice up the dish. I would recommend a bottle of 老干妈 while serving up this dish which is a great combination when served with vermicelli!
- Vermicelli: 200g
- Minced pork: 150g
- Salt: a pinch
- Oil: 2 tbsp
- Doubanjiang (bean paste): 1 tbsp
- Ginger: 1 tsp, finely chopped
- Garlic: 2 cloves, finely chopped
- Spring onion: 1 stalk, finely chopped
- Light soy sauce: 1 tbsp
- Water: 1 cup
- Sugar: 1 tsp
- Soak vermicelli in hot water till soft (about 5min). Drain.
- Marinate minced pork with salt.
- Heat oil in wok. Fry pork till cooked, breaking apart into smaller chunks. Set aside.
- Heat doubanjiang, ginger, garlic & 1 tsp spring onions in wok.
- Return pork to wok. Add light soy sauce and stir to combine.
- Add water and bring to boil.
- Stir in vermicelli & sugar. Garnish with remaining spring onions to serve.