Authentic Sichuan Ants Climbing a Tree Recipe

Ingredients

  • 200 grams of cellophane noodles
  • 1 cup of ground pork
  • 3 cloves of garlic, minced
  • 1 tablespoon of ginger, minced
  • 2 tablespoons of vegetable oil
  • 3 tablespoons of soy sauce
  • 2 tablespoons of oyster sauce
  • 1 tablespoon of Szechuan bean paste
  • 1 tablespoon of Chinese rice wine
  • 1 cup of chicken broth
  • 2 scallions, chopped
  • 1 teaspoon of sugar
  • 1/2 teaspoon of crushed red pepper flakes (optional)

Steps and instructions

  1. Soak the cellophane noodles in warm water for approximately 20 minutes until they are soft. Drain and set aside.
  2. While the noodles are soaking, mix ground pork, soy sauce, oyster sauce, sugar, and Szechuan bean paste in a bowl. Stir until the pork is well-coated with the sauces and seasoning.
  3. Heat vegetable oil in a large pan over medium heat. Add the minced garlic and ginger, sauté until fragrant.
  4. Add the ground pork mixture to the pan. Cook it over medium heat until the pork is browned and cooked through.
  5. Add the Chinese rice wine to the pan and stir well.
  6. Pour in the chicken broth and bring the mixture to a simmer.
  7. Add the soaked and drained cellophane noodles to the pan. Stir well to combine the noodles with the sauce and pork.
  8. Cook the noodles over medium heat until they have absorbed most of the sauce. This should take about 5-7 minutes.
  9. Add the chopped scallions and crushed red pepper flakes to the pan. Stir well to combine.
  10. Cook for another 2-3 minutes until the scallions are wilted.
  11. Once done, remove the pan from the heat. Serve the dish hot.

Tools for making

  • Large pan - A pan large enough to accommodate all the ingredients and stir-fry them together.
  • Bowl - A bowl to mix the ground pork with the sauces and seasoning.
  • Knife - A knife to mince the garlic and ginger.
  • Cutting board - A cutting board to chop the scallions and prepare the ingredients.
  • Measuring spoons - Measuring spoons to accurately measure the soy sauce, oyster sauce, sugar, and Szechuan bean paste.
  • Measuring cup - A measuring cup to measure the Chinese rice wine and chicken broth.
  • Stirring utensil - A utensil like a spatula or wooden spoon to stir and combine the ingredients in the pan.

Recipe variations

  • Vegetarian/Vegan Variation:
    • Replace ground pork with crumbled tofu or tempeh for a meat-free version.
    • Use vegetable broth instead of chicken broth.
    • Add a variety of vegetables such as bell peppers, mushrooms, or snap peas for additional flavor and texture.
  • Seafood Variation:
    • Replace ground pork with shrimp, crab meat, or a combination of seafood.
    • Adjust the cooking time to ensure the seafood is cooked through.
    • Consider adding seafood seasoning or spices like Old Bay seasoning for added flavor.
  • Spicy Variation:
    • Increase the amount of Szechuan bean paste and crushed red pepper flakes to make the dish spicier.
    • Add fresh chili peppers or chili oil for an extra kick.
    • Serve with a side of chili garlic sauce or hot sauce for those who enjoy even more heat.
  • Gluten-Free Variation:
    • Use gluten-free soy sauce, oyster sauce, and rice wine to ensure the dish is gluten-free.
    • Replace cellophane noodles with gluten-free rice noodles or bean thread noodles.
    • Double-check that all ingredients, including sauces and condiments, are certified gluten-free.

Recipe overview

"Ants Climbing a Tree" is a classic Szechuan dish that's known for its interesting name and delicious flavors. This recipe gets its name from the way the ground pork (the 'ants') clings to the cellophane noodles (the 'tree'), creating a dish that's not only visually appealing, but full of savory, spicy flavors. In this recipe, we'll be using a mix of classic Chinese ingredients like soy sauce, oyster sauce, and Szechuan bean paste, along with garlic, ginger, and scallions. The cellophane noodles are soaked until they're perfectly soft, then cooked in a sauce made from the ground pork and other ingredients. The result is a dish that's hearty, flavorful, and wonderfully satisfying. This might be a new dish for some, but it's definitely worth trying. Once you've gathered your ingredients, the cooking process is relatively straightforward and the end product is a delicious meal that's sure to impress!

Common questions

  1. Can I use other types of noodles instead of cellophane noodles? Yes, you can substitute cellophane noodles with bean thread noodles or even vermicelli noodles if you prefer.
  2. Is there a vegetarian version of this recipe? Absolutely! You can replace the ground pork with tofu crumbles or diced mushrooms for a vegetarian-friendly version.
  3. Can I adjust the spiciness of the dish? Certainly! If you prefer a milder flavor, you can reduce or omit the crushed red pepper flakes. Alternatively, if you enjoy spicier food, you can add more according to your taste.
  4. Can I prepare this dish in advance? While it's best to enjoy Ants Climbing a Tree fresh, you can prepare the sauce and marinate the ground pork in advance. Then, when ready to serve, you can quickly cook the noodles and combine everything together.
  5. What side dishes go well with this dish? Ants Climbing a Tree is a delicious main dish that pairs well with steamed vegetables such as bok choy or stir-fried greens. It can also be served alongside steamed rice or as part of a larger Chinese meal.

Serving dishes and utensils

  • Large pan - A large pan is needed to cook the ground pork and mix it with the noodles.
  • Bowl - A bowl is required to mix the ground pork with the sauces and seasoning.
  • Knife - A knife is necessary for mincing the garlic and ginger.
  • Spatula - A spatula is useful for stirring the ingredients in the pan and combining them well.
  • Measuring spoons - Measuring spoons are required to accurately measure the soy sauce, oyster sauce, Szechuan bean paste, and other ingredients.
  • Chopping board - A chopping board is needed to chop the scallions.
  • Strainer - A strainer is useful for draining the soaked cellophane noodles.

Origin stories

Ants Climbing a Tree is a classic Szechuan dish that originates from the Sichuan Province in China. The whimsical name is derived from the visual presentation of the dish. The cellophane noodles represent the tree branches, the ground meat scattered atop symbolizes the ants, and the way the meat clings to the noodles is reminiscent of ants climbing up tree branches. This dish is emblematic of the Sichuan cuisine's bold flavors, famous for its liberal use of garlic, chili peppers, and the unique Sichuan peppercorn. Enjoying this meal is like a miniature journey to the vibrant culinary culture of Sichuan.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.