Ants Climbing a Tree-vermicelli recipe

Ingredients

• 2 brunches of mung bean vermicelli
• 1 cup minced beef or pork
• pinch of salt
• 1 tablespoon cooking oil
• 1 tablespoon Doubanjiang
• 1 tablespoon soy sauce
• 1 teaspoon shallot white (white part and green part minced separately)
• 2 cloves garlic, minced
• 1 teaspoon minced ginger
• 1 teaspoon sugar
• 2 cups water or chicken stock

Instructions

1. Marinade the minced beef or pork with pinch of salt. Soak Chinese vermicelli in warm water until soft around 10 minutes Move out and drain.
2. Heat up oil in wok and stir fry the ground pork until aroma. Transfer out.
3. Add doubanjiang, minced garlic, sliced ginger and chopped shallot in wok and stir-fry over medium fire until the oil becomes red and you can smell the aroma. Return pork and add soy sauce. Mix well.
4. Pour 1 cup of clean water and bring everything to boil. Add soaked vermicelli in, add sugar. Give a big stir fry to mix everything well. (There is no need to cook off all the liquid as the vermicelli continues to adsorb liquid after transferring out)
5. Sprinkle chopped green onions and serve hot.