| Ingredients A |
|
 |
| ¼ |
lb. |
Ground Pork |
| 2 |
Tbs. |
Oil |
| 2 |
Sprigs |
Green Onion (finely cut) |
| 2½ |
Tbs. |
Soy Sauce |
| 2 |
Tbs. |
Sugar |
| ½ |
tsp. |
Salt, Pepper |
| 1 |
Tbs. |
Cooking Wine (optional) |
| |
|
|
| Ingredients B |
|
| 3-4 |
Bunches |
Vermicelli (green bean thread noodle) |
| ¼-½ |
Cup |
Sour Pickled Mustard (thinly sliced) |
| 1 |
Cup |
Chicken Broth |
| |
|
|
| |
|
- In a large bowl, soak Vermicelli noodle in hot water until soften, remove from water, and then cut into 3-4 inches in length.
- Wash sour pickled mustard under running water to remove excess saltiness and sour flavors. Gently squeeze water out and thinly slice.
- In a wok, pour oil, then stir fry Ingredients A. When cooked, pour in broth and add noodle.
- As the noodle has absorbed most of the liquid, stir in sour mustard green. Gently stir fry for another 2+ minuets, add small amount of broth as necessary to not burn the dish.
- Remove from heat and serve.
This dish is called, Ants on Tree, because small pieces of ground pork (ants) crawling up trails (vermicelli) onto a tree (pickled mustard). The name does not sound too appetizing, but it is a delicious dish that everyone will love. Enjoy as it is or serve over rice.