Ants Climbing Up A Tree Recipe


MethodMain Ingredient


 Pork shoulder steak1 Pound, boned and finely chopped, not ground
 Light soy sauce2 Tablespoon
 Chinese rice wine/Dry sherry2 Tablespoon
 Grated fresh ginger1 Teaspoon
 Green onions6 , thinly sliced
 Finely chopped cabbage/Napa /celery cabbage1 Cup (16 tbs)
 Dried chinese mushrooms1 Ounce, soaked in water for 2 hours, drained and finely chopped, reserve the water
 Peanut oil4 Cup (64 tbs) (for deep frying)
 Glass noodles4 Ounce (1 package, sai fun)
 Garlic3 Clove (15 gm), chopped
 Hot bean sauce1 Tablespoon
 Sugar1 Pinch
 Black pepper To Taste
 Cornstarch2 Tablespoon, dissolved in 2 tablespoons water
 Water2 Tablespoon
 Toasted sesame oil1 Tablespoon
 Iceberg lettuce leaves12 (3 for each person)

Nutrition Facts

Serving size: Complete recipe

Calories 2824 Calories from Fat 1404

% Daily Value*

Total Fat 158 g243.7%

Saturated Fat 36.5 g182.5%

Trans Fat 0.5 g

Cholesterol 281.3 mg

Sodium 3826.1 mg159.4%

Total Carbohydrates 252 g83.9%

Dietary Fiber 47.1 g188.2%

Sugars 70.1 g

Protein 117 g234.3%

Vitamin A 375.8% Vitamin C 264.4%

Calcium 90.2% Iron 127.1%

*Based on a 2000 Calorie diet


Bone and finely chop the pork.
Do not grind this as you want very small pieces to "climb" on the branches of the noodles.
Marinate the pork in the soy, wine and ginger for about 15 minutes.
Slice the green onions.
Finely chop the cabbage and mushrooms, reserving the soaking water from the mushrooms.
Heat the oil in a wok until it is just beginning to smoke.
Use good ventilation in your kitchen for this one! Open the noodle package and undo them a bit.
Drop into the hot fat in small batches.
They will immediately puff up into wonderful white crunchy noodles.
Turn quickly to be sure that all of them are cooked.
Remove from the pan and drain on paper towels.
Be very careful with this.
You could burn yourself.
Set the noodles aside.
Heat another wok or frying pan and add 1 tablespoon of the peanut oil.
Add the chopped garlic and toss for a moment.
Add the meat and marinade and stir-fry, mixing it about, until the meat is tender but not dry, about 3 minutes on high heat.
Remove the meat mixture and add the vegetables to the wok.
Stir-fry over high heat for 3 more minutes.
Return the meat to the pan and add the hot bean sauce, sugar, and black pepper.
Stir-fry for 1 minute and then add the cornstarch dissolved in the water.
Stir until the sauce thickens.
If you have too little sauce, add a bit of the water in which you soaked the mushrooms.
Add the sesame oil and stir.
Place the fried noodles on a large platter and pour the meat and vegetable mixture over the noodles.
Do this carefully so that the little pieces of pork and mushroom will cling to the "branches." Toss at the table in front of your guests.
Each person then takes a bit of noodle and meat sauce and places it in the center of a lettuce leaf.
Roll it up like a burrito and enjoy.