![\"Chinese](\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2017\/01\/Chinese-CookbookAnts-Climbing-Tree-700w-x-466.jpg\")
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Ants Climbing Tree<\/h3>\n
Makes 4 servings<\/p>\n
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- 4 ounces rice stick noodles<\/li>\n
- 1 teaspoon sesame oil<\/li>\n
- 2 tablespoons peanut oil, divided<\/li>\n
- 1 teaspoon peeled fresh ginger, minced<\/li>\n
- 1 teaspoon garlic, minced<\/li>\n
- 1 teaspoons chili bean paste 4 ounces ground lean pork<\/li>\n
- \u00bc teaspoon freshly ground black pepper<\/li>\n
- 1 teaspoon Shaoxing cooking wine or dry sherry<\/li>\n
- 1 teaspoon soy sauce<\/li>\n
- 1 teaspoon dark soy sauce<\/li>\n
- \u00bd teaspoon sugar<\/li>\n
- 1 cup chicken stock<\/li>\n
- Sea Salt<\/li>\n
- 1 teaspoon red bell pepper, finely chopped<\/li>\n
- 1 scallion, green part, finely chopped<\/li>\n<\/ul>\n
Soak the rice noodles in a large bowl of warm water for 15 minutes, or until soft. Drain the noodles and toss with the sesame oil to keep separated. Discard the water.\nIn a wok over high heat, heat the peanut oil until shimmering. Add the ginger and garlic, and stir-fry until fragrant, about 10 seconds. Add the chili bean paste and stir-fry until fiery and blended, about 1 minute.\nAdd the ground pork and stir-fry until it separates into bits. Add the pepper, cooking wine, soy sauce, dark soy sauce, sugar, and stock, and bring to a simmer. Add the noodles and stir occasion- ally until most of the stock has evaporated. Season with salt.\nGarnish with the red bell pepper and scallion greens.<\/p>\n
VARIATION TIP:<\/strong> This dish needs very little meat, as told in the story of Dou E. You can also use ground chicken, ground beef, or for a vegetarian version, crumbled tofu.\nVARIATION TIP<\/strong>: Ants Climbing Tree is typically made with thin-stick noodles, but using wide-stick noodles doesn\u2019t change the flavor. personally, I find the fatter noodles to be more fun\u2014and my son agrees.<\/p>\n
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