Ants Climbing A Tree Recipe

Soak the dried wood ear mushrooms in warm water for 20–30 minutes until rehydrated and tender. Rinse well, trim tough stems, and slice into thin strips. Drain and set aside.

Place the cellophane noodles in a large bowl and cover with very hot (near-boiling) water. Soak according to package instructions, usually 6–10 minutes, until pliable but slightly underdone. Drain, rinse with cold water, cut into shorter 6–8 inch lengths with kitchen scissors, and set aside.

In a small bowl combine minced pork with 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, 1/2 tsp sesame oil and 1/4 tsp white pepper. Mix until tacky and set aside to marinate 10–15 minutes.

Mix the sauce ingredients in a small bowl: 1 tbsp doubanjiang, 1 tbsp sweet bean sauce, 1 tsp light soy, 1/2 tsp dark soy, 1 tsp vinegar, 3/4 cup chicken stock (or water), and 1/2 tsp sugar. In a separate small cup dissolve 1 tsp cornstarch into 1 tbsp cold water to make slurry; set both nearby.

Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon neutral oil and swirl. Add the marinated minced pork, spread into an even layer and let it sear undisturbed for 20–30 seconds to develop color, then stir-fry breaking into small pieces until just cooked through, about 2–3 minutes. Remove pork to a bowl and leave any rendered fat in the wok.

Add the remaining 1 tablespoon oil to the wok, reduce heat to medium-high. Add minced ginger, garlic and the white parts of the scallions plus sliced chili if using. Stir-fry for 20–30 seconds until fragrant but not browned.

Add the rehydrated sliced wood ear mushrooms and stir-fry 30–45 seconds to heat through and coat with aromatics.

Return the cooked minced pork to the wok. Stir to combine with aromatics and mushrooms.

Give the prepared sauce a quick stir, then pour it into the wok. Bring to a gentle simmer and let the flavors meld for 30–45 seconds.

Add the drained cellophane noodles to the wok. Using tongs or two spatulas, toss and gently lift the noodles so they soak in the sauce and mix with the meat and mushrooms. Keep the heat at medium-high. If the pan looks dry, add up to 2 tablespoons additional stock or water, a little at a time.

When the noodles are evenly heated and nearly done (they will finish cooking in the sauce), stir the cornstarch slurry again and drizzle it into the wok while tossing constantly to thicken the sauce and make it cling to the noodles, about 30 seconds. The sauce should be glossy and slightly thickened.

Turn off the heat. Stir in 1/2 tsp sesame oil and 1/8 tsp white pepper. Taste and adjust seasoning with a splash of soy or a pinch of sugar if needed.

Scatter chopped scallion greens over the top, give a final toss, and transfer to a serving plate. Serve immediately while hot.

Estimated presentation: the translucent noodles should be studded with small bits of minced pork (the 'ants') crawling over the dark wood ear mushroom strips (the 'tree branches').