Mayi Shang Shu

Mayi Shang Shu (Ma Yi Shang Shu, “ants climbing the tree”) is a classic dish from Sichuan cuisine. Finely stirred minced pork is braised with spicy fermented bean paste and glass noodles (mung bean vermicelli), so the meat clings to the noodles like “ants”. The result is a savoury, mildly spicy dish with soft noodles and lots of flavour.

Serves: 4
Preparation: approx. 10 minutes
Cooking: approx. 20 minutes
Total time: approx. 30 minutes

Ingredients

• 300 g minced pork
• 200 g glass noodles (mung bean vermicelli)
• ½ green pepper
• 100–150 g carrot
• ½ bunch Chinese chives
• 2 tbsp doubanjiang (fermented chilli bean paste)
• 2 tbsp neutral oil (e.g. sunflower or groundnut oil)
• 1 tsp sesame oil
• 4 cm fresh ginger
• 1 clove garlic
• 1 tbsp light soy sauce
• Approx. 100 ml chicken stock
• 1 tsp brown sugar

Preparation

1. Cut the pepper and carrot into small, even dice.
2. Slice the Chinese chives into thin rings.
3. Finely chop or grate the ginger and finely chop the garlic.
4. Soak the glass noodles for 10–15 minutes in warm (not boiling) water until pliable. Drain and snip the noodles into shorter lengths with scissors so they are easier to eat later.

Method

1. Fry the aromatics
   Heat the neutral oil in a wok or large frying pan over a medium-high heat. Add the doubanjiang and fry gently for 1–2 minutes, stirring constantly, until fragrant. Add the ginger and garlic and fry briefly, without letting them colour.
2. Brown the mince
   Add the minced pork and stir-fry over a medium-high to high heat, breaking it up into small pieces with a spatula. Cook until the meat is separated and lightly coloured.
3. Add the vegetables
   Add the carrot dice and the green pepper. Stir-fry for 2–3 minutes until the vegetables soften slightly but still have some bite.
4. Build the sauce
   Pour the light soy sauce and stock into the pan. Stir in the brown sugar, bring briefly to the boil and taste the sauce; it should be savoury and mildly spicy, with a small sweet note.
5. Let the noodles cook through
   Add the soaked and snipped glass noodles to the pan. Toss everything well so the noodles absorb the sauce and the mince clings to them. Simmer or stir-fry gently over a medium-low heat for 2–3 minutes, until much of the liquid has been absorbed and the noodles are glossy and well seasoned.
6. Finish the dish
   Take the pan off the heat. Stir the sesame oil and Chinese chives through the dish. Taste and adjust the seasoning if needed, possibly with a little extra soy sauce or a pinch of sugar for balance.
7. Serve the dish
   Serve Mayi Shang Shu immediately, while the noodles are warm and glossy. Traditionally, the dish is served as part of a meal with rice and other dishes, but it can also be eaten as a stand-alone noodle dish.