Ants Climbing a Tree 蚂蚁上树

Ingredients

250g minced pork, marinated

120g mung bean noodles, soaked

4 Shiitake mushroom, soaked and sliced thinly

Cabbage, shredded

4 cloves garlic, minced

1 tsp bean paste

1 tsp chili paste

1 tsp tsp dark soy sauce

3 tbsp soy sauce

1 tsp fish sauce

2 tbsp Shao Xing wine

2 tbsp oil

Salt to taste

Marinate for minced pork

1 tsp soy sauce

1 tsp chili powder

1 tsp Shao Xing wine

1 tsp corn flour

Method

Soak the Shiitake mushrooms in warm water to soften. Reserve the soaking liquid. Cut the mushrooms into thin slices.

Marinate the minced pork with soy sauce, Shao Xing wine, chili powder and corn flour for 20 minutes.

Soak the mung bean noodles in warm water for 10 minutes. Drain and set aside.

Heat oil in a wok and saute the minced garlic till fragrant. Add chili paste, bean paste, sliced mushrooms and minced pork, cook for 2 minutes. Stir in some water to loosen the pork. Remove pork mixture from wok and set aside.

In the same wok, heat some oil and stir fry the shredded cabbage. Add the soaked noodles, then the sauces and wine. Toss and stir fry the noodles. If the noodles get dried, add some of the water that was used to soak the mushrooms. Return the pork mixture, stir until noodles, pork and sauces are blended well. Turn the heat down, let braise for 3 minutes and most of the liquid absorbed.

Dish and serve.