This dish originates in the Szechuan and Chongqing region of China. The name “螞蟻上樹” (phonetically: Mang Ngai Seung Su) literally means “Ants climbing up tree”. The completed dish, it was said, resembles lines on ants (the mince pork) marching on a tree branch (the vermicelli). Frankly we never saw the resemblance. It is nevertheless a fantastic dish, and could not be easier to prepare. If you are a fan of Chinese vermicelli, you must have this dish in your repertoire. If you have never had Chinese vermicelli before, you really should – it is like a sponge, soaking up all the flavour of the dish.
The dish we are describing here has Korean Kimchi (preserved spicy cabbage) added. All good Oriental stores will stock it. The idea came from a popular Japanese animation – Atashin’chi. It works very well and reduces the heat of this dish (traditionally, chilies were used).
Ingredients:
350 – 400g of mince pork
150g of Kimchi
100g of vermicelli
2 cloves of garlic
Light soy sauce
Dark soy sauce
Preparation time: 10 min
Cooking time: 20 min
Total time: 30 min
Procedure:
- Marinade the mince pork with light and dark soy sauce and sugar.
- Soak vermicelli in cold water.
- Brown the mince pork in a little oil.
- Drain the browned mince pork of oil.
- In a clean wok, heat up 2 tablespoons of oil. Lightly brown the garlic.
- Add mince pork and kimchi. Stir fry for a couple of minutes.
- Add a splash of light and dark soy sauce to the side of the wok. Stir the sauce in.
- Add half a teaspoonful of sugar.
- Add the soften vermicelli.
- Add a small splash of water slowly until the vermicelli is cooked.
Tips:
- Soak the vermicelli in cold water so that it doesn’t get too soft and disintegrate.
- Drain the browned mince pork of oil so that the resulting dish is not too greasy.
- Add the soy sauce to the side of the wok so that the soy sauce gets heated up as it infuses into the food and that it can be mixed in evenly.
Pork with kimchi and vermicelli. Enjoy!
Ho Mei (好味) Kitchen 