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Ants on a Tree Ma Yi Shang Shu Recipe
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3
Reviews
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By:
Summer Johnson
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Ants on a Tree Ma Yi Shang Shu Recipe uses pasta, sesame oil, ground pork, bean paste, soy sauce, rice vinegar, brown sugar, chicken stock, garlic, ginger, and cabbage in creating this tasty Chinese recipe.
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INGREDIENTS
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1/2 pound rice, bean, or egg vermicelli
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2 teaspoons sesame oil
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1 pound ground pork
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2 tablespoons Doubanjiang bean paste
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1 tablespoon tamari or soy sauce
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2 teaspoons rice vinegar
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1 teaspoon brown sugar
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1/2 cup chicken stock
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4 large cloves of garlic, minced
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1 teaspoon fresh ginger, minced
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5 cups cabbage, shredded, or coleslaw mix
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salt, to taste
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pepper, to taste
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3 green onions, sliced
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DIRECTIONS
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1:
Cook the vermicelli until al dente according to the package directions. Drain and rinse the noodles. Heat a large wok or sauté pan over high heat. Drizzle in the sesame oil, swirling it around the pan to coat it.
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2:
Add the pork and cook, using a spatula to break the pork up into little pieces, until browned and crispy, about 5 minutes. In a small bowl, add the bean paste, tamari, rice vinegar, brown sugar, and chicken stock together, whisking to combine.
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3:
Add the garlic and ginger to the pan with the pork, cooking until fragrant, about 1 minute. Add the cabbage to the pork mixture. Season to taste with salt and pepper. Reduce the heat to medium. Cook until the cabbage is soft, about 3-5 minutes.
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4:
Add the noodles to the pork mixture, tossing to combine. Pour in the sauce and toss to combine. Add the green onions, tossing to combine. Season to taste. Serve.
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