蚂蚁上树

Ants Climbing Trees

The unusual name of this spicy Sichuanese dish is supposed to come from the fact that it bears a resemblance to ants climbing trees, with little pieces of minced pork coating lustrous bean thread noodles.

serves 4

125 g (4½ oz) minced (ground) pork or beef

½ teaspoon light soy sauce

½ teaspoon Shaoxing rice wine

½ teaspoon roasted sesame oil

125 g (4½ oz) bean thread noodles

1 tablespoon oil

2 spring onions (scallions), finely chopped

1 tablespoon finely chopped ginger

1 garlic clove, finely chopped

1 teaspoon chilli bean paste (toban jiang), or to taste

2 spring onions (scallions), green part only, finely chopped

Sauce

1 tablespoon light soy sauce

1 tablespoon Shaoxing rice wine

½ teaspoon salt

½ teaspoon sugar

½ teaspoon roasted sesame oil

250 ml (9 fl oz/1 cup) chicken stock

Combine the minced meat with the soy sauce, rice wine and sesame oil. Soak the bean thread noodles in hot water for 10 minutes, then drain.

Heat a wok over high heat, add the oil and heat until very hot. Stir-fry the minced meat, mashing and separating it, until it changes colour and starts to brown. Push the meat to the side of the wok, add the spring onion, ginger, garlic and chilli paste and stir-fry for 5 seconds, or until fragrant. Return the meat to the centre of the pan.

To make the sauce, combine all the ingredients. Add the sauce to the meat mixture and toss lightly. Add the noodles and bring to the boil. Reduce the heat to low and cook for 8 minutes, or until almost all the liquid has evaporated. Sprinkle with the spring onion.

Make sure you separate all the minced meat as it cooks, or it will form large lumps and not resemble ants at all.