Ma Yi Shang Shu
蚂蚁上树·(mǎ yǐ shàng shù)
Jiachangcai: The Weeknight Wok
This isn't a stir-fry; it’s a brilliant, rapid braise built for the weeknight grind. Taking its name from the way tiny morsels of crisped pork cling to the noodles like ants on a branch, it’s a masterclass in how Sichuan home cooks transform two dirt-cheap pantry staples into something deeply savory, slightly spicy, and outrageously comforting. The secret to keeping the noodles from turning into a gummy disaster lies in soaking them just until pliable, rendering the pork fat down to a crisp, and letting the sweet potato threads drink up a bubbling broth laced with funky, fermented chili bean paste.
Before you start
Hydrate the sweet potato noodles in warm tap water for twenty minutes.
Do not boil them. They should bend easily but still retain a slightly firm center. Drain them thoroughly in a colander.
Marinate the ground pork with the Shaoxing wine and salt.
Have all of your minced aromatics chopped and staged by the stove before you fire up the wok; the cooking process moves fast.
Ingredients
- sweet potato vermicelli4 oz
- ground fatty pork4 oz
- Shaoxing rice wine1 tsp
- salt1/8 tsp
- neutral cooking oil2 tbsp
- fresh ginger1 tbsp
- garlic clove3 small
- scallion2 med
- Pixian Doubanjiang1 tbsp
- unsalted chicken stock1 cup
- light soy sauce1 tbsp
- dark soy sauce1/2 tsp
- sugar1/2 tsp
Method
- 01
Heat the wok until smoking and condition it with neutral oil.
Swirling the cold oil into a smoking hot wok coats the carbon steel, creating a non-stick polymer layer that will prevent the starchy noodles from turning into a gummy nightmare later.
- 02
Vigorously fry the ground pork until the fat renders and the meat crisps into tiny granules.
Use your spatula to break the pork up aggressively. Cook for about three to four minutes until the moisture evaporates and the meat takes on a browned, crispy texture.
- 03
Push the meat aside and fry the chili bean paste until the oil bleeds red.
Drop the Doubanjiang into the center of the wok and fry it in the rendered pork fat for thirty seconds until fragrant, then toss in the minced ginger, garlic, and scallion whites.
- 04
Build the braising liquid with the chicken stock, soy sauces, and sugar.
Pour the stock directly into the wok along with the light soy sauce, dark soy sauce, and sugar. Bring the entire mixture to a rolling boil.
- 05
Drop the drained noodles into the bubbling broth to simmer and absorb the liquid.
Lower the heat to medium-low and toss gently. Let the noodles act like a sponge for three to five minutes until the sauce reduces to a slick, starch-thickened glaze that glues the crispy pork right to the noodles.
- 06
Turn off the heat and fold in the sliced scallion greens.
Serve immediately alongside steamed white rice.
Notes
Sweet potato vermicelli is the authentic choice over mung bean glass noodles.
True sweet potato noodles are thicker, slightly darker, and boast a superior chewy texture that holds up to braising without turning to mush. If you must use mung bean noodles, watch your soaking and cooking times closely.
Pixian Doubanjiang is entirely non-negotiable.
This fermented broad bean and chili paste is the soul of the dish. It provides the signature red oil, the salty funk, and the earthy backbone that defines true Sichuan cooking.
From Cook Sichuan in America.