Yi Shang Shu – Ants climb trees

Ingredients for 2 servings:

• 130 g minced beef or pork
• ½ tsp soy sauce, light
• ½ tsp oil (sesame oil)
• ½ tsp rice wine
• 130 g glass noodles
• 1 tbsp oil
• 1 tbsp ginger, chopped
• 2 spring onions, finely chopped
• 1 garlic clove(s), chopped
• 1 tsp chili pepper(s), red, finely chopped
• 1 tbsp Soy sauce, light for the sauce
• 1 tbsp rice wine, for the sauce
• 1 tsp salt
• 250 ml chicken broth
• 2 spring onions, finely chopped for garnishing
• 1 tsp sugar
• 1 tsp oil (sesame oil)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Chinese minced meat – glass noodle – dish

Mix the meat with soy sauce, rice wine, and sesame oil. Soak the glass noodles in hot (!) water for 10 minutes, then drain. Heat a wok, add oil, and heat to high. Sear the meat until browned. Move to one side, then heat the two spring onions, ginger, garlic, and chilies in the center of the wok for five seconds until fragrant. Return the meat to the center. Mix the chicken stock with soy sauce, rice wine, salt, sugar, and sesame oil, add to the meat, and mix. Add the noodles and bring to a boil. Reduce heat and simmer for 8 minutes until the liquid has almost evaporated. Sprinkle with spring onions and serve hot.