Please do not worry. We are not cooking nor eating ants today.
To some of us, this might be a dish that we never heard of, but it is ubiquitous among the Chinese.
There is a story behind why the dish is known as Ants Climbing A Tree.
Dou E, who is the creator of this dish, had a dreary life. Her husband passed away not long after she got married and she had to take care of her ailing grandmother. Doe E came from a poor family based on the story. It was difficult for her even to have a proper meal, not to mention that she has to feed her ailing grandmother.
Doe E knows that she had to make use of whatever she has in the kitchen to ensure that her grandmother has a proper meal. She uses left-over meat to cook with mung bean vermicelli noodles.
Her grandmother had an eyesight problem. When Doe E presented this dish to her, she thought there are ants on the vermicelli and that how's the dish got its name from.
In a nutshell, this dish is made of a plate of mung bean vermicelli noodles/Fen Si 粉丝 (tree branches🌳) stir-fried with minced meat (ants🐜) and sprinkled with coriander (tree leaves🌿). It's savoury, spicy and aromatic.
The Recipe
Before we begin, you will need the ingredients below:
100 g dried mung bean vermicelli noodles
Half cup of @omnimeat
1 tablespoon cooking oil
1 tablespoon spicy bean paste (doubanjiang)
Half teaspoon dried chilli flakes
1 teaspoon minced ginger
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 cup water (adjust accordingly)
1 teaspoon coconut sugar
Dash of white pepper
Coriander, finely chopped
Bird's eye chilli, finely chopped, optional
Cooking it is just as simple as frying any noodles!
1) First of all, you will need to soak mung bean vermicelli in warm water for 5 minutes (or in room temperature water for 10 minutes) until they are soft and pliable. Drain and set aside.
2) Heat oil in a wok over medium-high heat. Briefly fry chilli bean paste, ginger and dried chilli flakes.
3) Follow by adding in omnimeat, white pepper and soy sauce. Fry until well combined.
4) Add in water, mung bean vermicelli, dark soy sauce, sugar and salt to taste. Stir until mix well and lower the heat. Follow by cover the lid and let simmer until the vermicelli absorbs most of the water.
5) Finally, add coriander and fresh chilli (optional). Mix and cook for 30 seconds and serve immediately.
Chinese usually served it with other savoury dishes and plain rice. It is also good to enjoy on its own.
[Alliums-free recipe]
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