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Hong Kong-style Ants Climbing a Tree

groups2 servingsspeedEasycountertopsPrep: 5 minsskilletCook: 10 minsscheduleTotal: 15 minsoutdoor_grillStir-frylocal_fire_departmentMild
Allergens:warningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

12 Steps Total
01
Waiting Time
00:01:04
  • First heat water to a lukewarm state
  • Add glass noodles and soak for 5 minutes until softened
local_fire_departmentMedium-low heat to warm water
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Watch out

Water temperature must not be too high, otherwise the glass noodles will absorb too much water and become soggy and break, failing to absorb subsequent broth.

Ingredients:water (300 ml)glass noodle (1 piece)
Tools:saucepanbowl
02
Preparation
00:02:02
warningStay safe

Curl fingers inward when chopping with sharp tools to avoid cutting your fingers.

  • Wash spring onion, chop into green onion bits and white onion bits for later use
  • Peel and slice ginger, then mince
  • Peel and smash garlic, then mince
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Watch out

The ginger and garlic must be chopped very finely so they can blend perfectly into the minced meat.

Ingredients:spring onion (1 piece)ginger (1 slice)Garlic (2 clove)
Tools:knifecutting board
03
Preparation
00:03:42
  • Add 1 tsp soy sauce to the bowl
  • Add 1 tsp dark soy sauce
  • Add 1 tsp oyster sauce
  • Add 1.5 tsp sugar and mix everything together
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Watch out

Sugar amount can be slightly adjusted according to preference, more sugar balances the spiciness of the chili bean sauce.

Ingredients:soy sauce (1 tsp)dark soy sauce (1 tsp)oyster sauce (1 tsp)sugar (1.5 tsp)
Tools:bowlSpoon
04
Active Cooking
00:05:22
warningStay safe

Hot oil may splatter when ingredients are added, be careful to avoid it while stirring.

  • Add oil and heat the wok
  • Add 100g minced pork and stir-fry until fragrant
  • Sauté the minced pork until slightly golden and break the meat into smaller bits
local_fire_departmentHigh heat to heat wok and stir-fry
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Watch out

Minced pork must be stir-fried until slightly golden before adding other ingredients, otherwise it won't be fragrant enough.

Ingredients:minced pork belly (100 g)
Tools:wokspatula
05
Active Cooking
00:05:45
  • Add white spring onion bits and minced ginger and garlic, stir-fry until fragrant
  • Sauté the aromatics with the minced pork until aromatic
local_fire_departmentMedium-low heat to stir-fry
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Watch out

Do not use too high heat, otherwise the minced garlic will burn and turn bitter.

Ingredients:spring oniongingerGarlic
Tools:wokspatula
06
Active Cooking
00:06:03
  • Add 20g chili bean sauce
  • Continue stir-frying until the chili bean sauce is heated, making sizzling sounds and oil begins to bubble
local_fire_departmentMedium-low heat to stir-fry
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Watch out

Chili bean sauce must be stir-fried first to release its aroma, otherwise the taste will be too raw.

Ingredients:chili bean sauce (20 g)
Tools:wokspatula
07
Active Cooking
00:06:10
  • Add 1 tsp Shaoxing wine
  • Drizzle Shaoxing wine along the edge of the wok and stir well
local_fire_departmentMedium-low heat to stir-fry
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Watch out

Pour wine along the edge of the wok to instantly release the aroma with high heat.

Ingredients:Shaoxing wine (1 tsp)
Tools:wok
08
Active Cooking
00:06:24
  • Add 75ml chicken broth and 75ml water
  • Bring to a boil over high heat until the broth bubbles
local_fire_departmentHigh heat to boil
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Watch out

Water volume must be accurately controlled, too little water will leave the glass noodles hard in the center.

Ingredients:chicken broth (75 ml)water (75 ml)
Tools:wok
09
Active Cooking
00:06:33
  • Pour all the previously mixed seasonings into the wok at once
  • Stir well and bring to a boil, then turn down the heat
local_fire_departmentHigh heat to boil then turn down
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Watch out

Stir well after pouring in the sauce, otherwise it will sink to the bottom and burn easily.

Ingredients:soy saucedark soy sauceoyster saucesugar
Tools:wok
10
Active Cooking
00:06:50
  • Cut the softened glass noodles crosswise into quarters with scissors
  • Add the noodles into the wok and stir-fry evenly with the sauce
  • Continue cooking until the broth is reduced to the right level, the noodles fully absorb the sauce and become tender and smooth
local_fire_departmentMedium-low heat to simmer
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Watch out

Glass noodles must be cut short, otherwise they will be hard to mix with chopsticks when served, and watch the heat to prevent sticking to the bottom.

Ingredients:glass noodle
Tools:kitchen scissorswokspatula
11
Active Cooking
00:08:32
warningStay safe

Must use insulated gloves when moving the hot iron wok to avoid hand burns.

  • Add 0.5 tsp sesame oil
  • Mix well, turn off the heat immediately and transfer to a plate
local_fire_departmentMix before turning off heat
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Watch out

Leave a little broth space before plating, otherwise the glass noodles will continue to absorb moisture and stick together after turning off the heat.

Ingredients:sesame oil (0.5 tsp)
Tools:wokplate
12
Active Cooking
00:09:02
  • Evenly sprinkle a little chopped green onion on top of the plated dish to finish
Ingredients:spring onion

groceryAll Ingredients

glass noodle1 piece
Warm water (60°C)300 ml
spring onion1 piece
ginger1 slice
Garlic2 clove
minced pork belly100 g
soy sauce1 tsp
dark soy sauce1 tsp
oyster sauce1 tsp
sugar1.5 tsp
chili bean sauce20 g
Shaoxing wine1 tsp
chicken broth75 ml
water75 ml
sesame oil0.5 tsp

blenderAll Tools Needed

saucepanbowlknifecutting boardSpoonspatulawokkitchen scissorsplate