Mayi Shang Shu Ants Climb a Tree
Delight your taste buds with "Mayi Shang Shu" or "Ants Climb a Tree," a classic Sichuan dish that combines bold flavors and a captivating name. This savory recipe features slippery glass noodles (mung bean vermicelli) soaked in a rich, umami-packed sauce made with ground pork, doubanjiang (fermented broad bean paste), and a medley of aromatic ingredients like garlic, ginger, and Shaoxing wine. The noodles cling beautifully to the pork bits, resembling "ants climbing a tree," a whimsical nod to its texture. Ready in just 25 minutes, this hearty dish is perfect for busy weeknights yet impressive enough for entertaining. Serve it as a stand-alone main or pair it with steamed rice to soak up every drop of the flavorful sauce. Perfect for lovers of authentic Chinese cuisine and those looking to expand their palate!
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Recipe Information
Ingredients
- 100 grams glass noodles (mung bean vermicelli)
- 200 grams ground pork
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 green onions, chopped
- 1 tablespoon doubanjiang (fermented broad bean paste)
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 250 milliliters chicken stock
- 1 teaspoon sugar
- 1 teaspoon sesame oil
Instructions
Soak the glass noodles in warm water for 10-15 minutes until softened. Drain and set aside.
Heat the vegetable oil in a wok or large frying pan over medium-high heat.
Add the minced garlic, ginger, and half of the chopped green onions. Stir-fry for 30 seconds until aromatic.
Add the ground pork to the wok and stir-fry until it is browned and cooked through, breaking it into small pieces as it cooks.
Stir in the doubanjiang, soy sauce, and Shaoxing wine. Cook for 1-2 minutes, ensuring the pork is well coated.
Pour in the chicken stock and sugar, then bring the mixture to a simmer.
Add the softened glass noodles to the wok, tossing them gently to coat in the sauce. Simmer for 2-3 minutes, allowing the noodles to absorb the flavors.
Drizzle sesame oil over the dish and stir to combine.
Remove from heat and garnish with the remaining chopped green onions.
Serve immediately as a main dish or with steamed rice on the side for a complete meal.
Nutrition Facts
Calories |
1512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.9 g | 110% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 2209 mg | 96% | |
| Total Carbohydrate | 116.8 g | 42% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 10.9 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 776 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
