Ma Yi Shang Shu - Ants Climbing a Tree
(Chinese cellophane noodles with ground pork)
3 to 4 servings
- Cellophane noodles -- 2 ounces, or 4 small packets
- Hot water -- to cover noodles
- Ground pork -- 1 pound
- Soy sauce -- 2 tablespoons
- Rice wine (optional) -- 2 tablespoons
- Cornstarch -- 1 tablespoon
- Salt -- 1 teaspoon
- Oil -- 3 tablespoons
- Scallions, finely chopped -- 4 to 6
- Hot bean paste -- 1 to 2 tablespoons
- Sugar -- big pinch
- Water or chicken stock -- 1 1/2 cups
- Place the cellophane noodles in a large bowl and pour hot water over them to cover. Set aside for 10 minutes to let the noodles soften, then drain and set aside.
- In a large bowl, mix together the ground pork, soy sauce, rice wine, cornstarch and salt.
- Heat the oil in a wok or large pot over medium-high heat. Add the scallions and stir fry for about 1 minute. Then add the hot bean paste and then the pork and stir fry, breaking up the pork, until cooked through.
- Reduce the heat to low. Stir in the drained noodles, chicken stock or water and the sugar. Simmer for about 5 minutes, adjust seasoning and serve.
Ma Yi Shang Shu Variations
- Use ground beef instead of the ground pork if you like.
- Cellophane noodles are also known as sai fun, mung bean noodles or bean thread noodles. Try cooked ramen noodles if you can't find cellophane noodles.
- Add a little sesame oil at the end for a boost in flavor.
- Different vegetables can be added as well. Try shiitake mushrooms, shredded carrots or shredded Chinese cabbage. Stir fry the vegetables before you add the pork.