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Difference between revisions of "Cellophane noodles with minced pork"
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[[Image:Noodles with minced pork recipe.jpg|thumb|300px|right|Using fine egg noodles instead of cellophane noodles]] | [[Image:Noodles with minced pork recipe.jpg|thumb|300px|right|Using fine egg noodles instead of cellophane noodles]] | ||
==Cellophane noodles with minced pork - about this recipe== | ==Cellophane noodles with minced pork - about this recipe== | ||
[[Cellophane noodles]] with [[Minced|minced]] [[Pork|pork]] ([[Ants climbing a tree]], [[Bean thread noodles with minced pork]] or Má yǐ shàng shù) is a classic Szechuan (Sichuan) dish that uses the transparent ([[Mung|mung]]) [[Bean|bean]] thread or cellophane [[Noodles|noodles]] combined with finely minced pork in a spicy [[Sauce|sauce]] that is said to resemble ants climbing a tree. | [[Cellophane noodles]] with [[Minced|minced]] [[Pork|pork]] ([[Ants climbing a tree]], [[Bean thread noodles with minced pork]] or Má yǐ shàng shù) is a classic Szechuan (Sichuan) dish that uses the transparent ([[Mung|mung]]) [[Bean|bean]] thread or cellophane [[Noodles|noodles]] combined with finely minced pork in a spicy [[Sauce|sauce]] that is said to resemble ants climbing a tree. | ||
| − | + | as a [[Main course|main course]] or 4 as part of a selection of dishes | |
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===Ingredients=== | ===Ingredients=== | ||
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* 125 g (4 oz) [[Dried|dried]] [[Cellophane noodles|cellophane noodles]] | * 125 g (4 oz) [[Dried|dried]] [[Cellophane noodles|cellophane noodles]] | ||
* 225g (8 oz) finely [[Minced|minced]] [[Pork tenderloin|pork tenderloin]] | * 225g (8 oz) finely [[Minced|minced]] [[Pork tenderloin|pork tenderloin]] | ||
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Soak the [[Noodles|noodles]] in warm water for 15 minutes, rinse and drain discarding the water | Soak the [[Noodles|noodles]] in warm water for 15 minutes, rinse and drain discarding the water | ||
===Method=== | ===Method=== | ||
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# Combine the [[Soy|soy]], [[Rice wine|rice wine]] and [[Sesame oil|sesame oil]] with the [[Meat|meat]] and mix well | # Combine the [[Soy|soy]], [[Rice wine|rice wine]] and [[Sesame oil|sesame oil]] with the [[Meat|meat]] and mix well | ||
# Heat the [[Peanut oil|peanut oil]] until [[Smoking|smoking]] and [[Stir fry|stir fry]] the pork mixture for 2 minutes | # Heat the [[Peanut oil|peanut oil]] until [[Smoking|smoking]] and [[Stir fry|stir fry]] the pork mixture for 2 minutes | ||
| − | # Add the [[Spring onions|spring onions]], [[Ginger|ginger]] and [[garlic]] and [[Stir-fry|stir-fry]] ofr a further 2 minutes | + | # Add the [[Spring onions|spring onions]], [[Ginger|ginger]] and [[Uses::Garlic|garlic]] and [[Stir-fry|stir-fry]] ofr a further 2 minutes |
# Add the '[[Simmering|simmering]] mix' and the [[Noodles|noodles]] to the [[Wok|wok]], bring to the [[Boil|boil]] and [[Simmer|simmer]] vigorously until almost most of the liquid has evaporated | # Add the '[[Simmering|simmering]] mix' and the [[Noodles|noodles]] to the [[Wok|wok]], bring to the [[Boil|boil]] and [[Simmer|simmer]] vigorously until almost most of the liquid has evaporated | ||
===Serving suggestions=== | ===Serving suggestions=== | ||
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===Chef's note=== | ===Chef's note=== | ||
Using [[chilli bean sauce]] (which in itself is very salty) makes this, extremely delicious dish, a little too salty. I would be inclined to add chilli mash or plenty of fresh chillies instead of the [[chilli bean sauce]]. | Using [[chilli bean sauce]] (which in itself is very salty) makes this, extremely delicious dish, a little too salty. I would be inclined to add chilli mash or plenty of fresh chillies instead of the [[chilli bean sauce]]. | ||
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{{Template:ThinkPig}} | {{Template:ThinkPig}} | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
Revision as of 19:12, 18 March 2012
Cellophane noodles with minced pork - about this recipe
Cellophane noodles with minced pork (Ants climbing a tree, Bean thread noodles with minced pork or Má yǐ shàng shù) is a classic Szechuan (Sichuan) dish that uses the transparent (mung) bean thread or cellophane noodles combined with finely minced pork in a spicy sauce that is said to resemble ants climbing a tree.
as a main course or 4 as part of a selection of dishes
Ingredients
- 125 g (4 oz) dried cellophane noodles
- 225g (8 oz) finely minced pork tenderloin
- Turn pork fillet into mince in a seconds using a food processor with a metal blade
for the meat
- 1 tablespoon dark soy sauce
- 2 teaspoons rice wine or dry sherry
- 2 teaspoons sesame oil
- 1 tablespoon peanut oil
simmering mix
- 1 tablespoon finely grated ginger root
- 2 tablespoons Uses::Garlic, peeled and crushed
- 4 tablespoons finely chopped spring onions
- 2 tablespoons dark soy sauce
- 1 tablespoon chilli bean sauce
- See chef's note below
- 2 teaspoons sugar
- 450 ml (16 fl oz) chicken stock
garnish
- Finely chopped spring onions
- Finely chopped green chillies (optional)
Mise en place
Soak the noodles in warm water for 15 minutes, rinse and drain discarding the water
Method
- Combine the soy, rice wine and sesame oil with the meat and mix well
- Heat the peanut oil until smoking and stir fry the pork mixture for 2 minutes
- Add the spring onions, ginger and garlic and stir-fry ofr a further 2 minutes
- Add the 'simmering mix' and the noodles to the wok, bring to the boil and simmer vigorously until almost most of the liquid has evaporated
Serving suggestions
Serve, garnished with finely chopped spring onions and optional finely chopped green chillies
Variations
You could make this with fine egg vermicelli, if like me, you are not over-keen on cellophane noodles.
Chef's note
Using chilli bean sauce (which in itself is very salty) makes this, extremely delicious dish, a little too salty. I would be inclined to add chilli mash or plenty of fresh chillies instead of the chilli bean sauce.
Follow the RSPCA Think Pig Checklist to make sure that your pork has come from pigs that have been reared to higher welfare standards.
