Ants Climbing A Tree Recipe

I absolutely love this recipe because it’s a delightful fusion of flavors that brings comfort and nostalgia with every bite. The combination of savory pork, aromatic ginger, and spicy doubanjiang turns a simple dish into an unforgettable culinary experience, perfect for impressing friends or enjoying solo.

I love the incredible textures and robust flavors of Ants Climbing a Tree, a delightful dish from Sichuan. The savory ground pork and cellophane noodles make a perfect pair.

Their textures contrast, and when you eat them together, you get the impression that you’ve eaten something quite substantial. The flavor base is a dimensional mix of doubanjiang (the famous fermented broad bean paste from Sichuan with a really deep umami flavor) and soy sauce.

This dish is a balance of protein and carbs, and don’t underestimate the ginger and garlic. They add warmth and flavor, and ginger has quite a few health benefits, too.

Follow with the green onions that this dish demands, and you have another layer to the flavor (green onions also associate with some pretty powerful health benefits, too). Finally, a drizzle of sesame oil makes sure that this dish is one with which you will be very pleased indeed.

Ingredients

Cellophane Noodles:
These noodles, made from mung bean starch, are gluten-free and mainly offer carbohydrates for energy.

Ground Pork:
One way to see this dish is as a source of protein and essential nutrients.

Another is to think of it as containing an underlying richness and a delicious savory flavor.

Doubanjiang:
This spicy, fermented bean paste deepens the umami and adds heat to the dish.

Ginger:
Yields an aromatic warmth and mild spiciness that supplies anti-inflammatory and digestive benefits.

Soy Sauce:
Contributes to the dish’s rich color; adds a sharp, salinity flavor; and enhances the overall umami of the dish, taking it to the next level of savoriness.

Shaoxing Wine:
An ancient Chinese wine for cooking that possesses a complex flavor profile with sweet undertones, greatly improving dish aroma.

Ingredient Quantities

• 4 oz (115g) cellophane noodles (mung bean vermicelli)
• 2 tbsp vegetable oil
• 1/2 lb (225g) ground pork
• 1 tbsp ginger, minced
• 2 cloves garlic, minced
• 2 tbsp doubanjiang (fermented broad bean paste)
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine or dry sherry
• 1 tsp sugar
• 1 cup chicken broth
• 2 green onions, sliced
• 1 tbsp sesame oil

Instructions

1. For approximately 10 minutes, warm water should be used to soak the cellophane noodles until they have softened. Once they have, the noodles should be drained and then set aside.

2. In a large pan or wok, over medium-high heat, heat the vegetable oil.

3. The ground pork should be added to the pan and stir-fried until it is completely cooked, breaking it apart with a spatula.

4. Minced ginger and garlic are added to the pork and stir-fried for about 1 minute until fragrant.

5. Combine the flavors for an additional 2 minutes by:

1. Stirring in the doubanjiang.

2. Adding soy sauce.

3. Pouring in Shaoxing wine.

4. Sprinkling in sugar.

6. Add the chicken broth and bring it to a simmer.

7. Soaked cellophane noodles should be added to the pan and tossed gently into the sauce and the pork.

8. For 2-3 minutes, cook the noodles in the sauce until they have absorbed most of the liquid and are tender.

9. Add the sliced green onions and sesame oil, and mix everything together thoroughly.

10. Ensure that the dish is served steaming, with extra green onions if you so desire to be the final part of this potentially pleasing presentation. One of the best things about the dish, in my mind, is that it is totally and completely awesome when it comes to the smell factor—both while it is being cooked and once it is all plated up (and, of course, while you are eating it).

Equipment Needed

1. Large bowl
2. Large pan or wok
3. Stove or cooktop
4. Spatula
5. Measuring spoons
6. Measuring cup
7. Knife
8. Cutting board
9. Colander or sieve

FAQ

• What are cellophane noodles made from?
  Cellophane noodles are made from mung bean starch, giving them a translucent appearance and a chewy texture.
• What can I use instead of doubanjiang?
  Doubanjiang can be substituted with chili bean paste or a mixture of miso and chili flakes if you’re looking for a similar flavor.
• Can I use another type of meat instead of pork?
  Yes, ground chicken or turkey can be substitutes for pork in this recipe, though flavor profiles will slightly differ.
• Is Shaoxing wine necessary for the recipe?
  Shaoxing wine adds depth and a unique flavor, but you can use dry sherry or omit it if necessary.
• How spicy is this dish?
  The spice level can be adjusted by reducing or increasing the amount of doubanjiang. It’s mildly spicy as is.
• Can this dish be made vegetarian?
  Yes, substitute ground pork with minced mushrooms or a plant-based ground meat alternative, and use vegetable broth instead of chicken broth.

Substitutions and Variations

Doubanjiang: If you don’t have this on hand, substitute with gochujang (Korean chili paste) or miso paste with a bit of chili sauce for a similar flavor profile.
Tamari is a gluten-free soy sauce. If you require a gluten-free version of soy sauce, use tamari. Another alternative is to use coconut aminos, which have a slightly sweeter taste and are another soy sauce alternative.
Shaoxing Wine: Substitute mirin or rice vinegar mixed with a pinch of sugar to achieve a similar balance of acidity and sweetness.

Substitute with ground chicken or turkey for a leaner protein option.
Chicken Broth: To make this dish vegetarian-friendly, use vegetable broth (also, ensure that you substitute the pork for a plant-based protein).

Pro Tips

1. Proper Noodle Preparation Before soaking the cellophane noodles, give them a quick rinse under cold water. This helps them rehydrate evenly and reduces excess starch, allowing them to better absorb flavors from the dish.

2. Enhance Flavor Depth Toast the doubanjiang briefly in the pan before adding the pork. This will deepen its flavor and add a slight smokiness to the dish.

3. Balanced Seasoning Adjust the amount of soy sauce and sugar to taste. The doubanjiang can vary in saltiness, so start with a little less soy sauce and sugar, then taste and adjust accordingly after mixing the seasonings with the pork.

4. Broth Enrichment For a richer flavor, consider using homemade chicken broth or low-sodium broth to better control the saltiness. You could also add a splash of fish sauce for an extra umami kick, if desired.

5. Garnishing Enhancement Before serving, lightly toast the sesame oil in a small pan until fragrant. Drizzle it over the dish just before adding the green onions for an added layer of aroma and flavor. Additionally, include fresh cilantro leaves as a garnish for a fresh, vibrant touch.