Best 3 Mayi Shang Shu Ants Climb A Tree Recipes
In the realm of enticing Sichuan cuisine, Ants Climbing a Tree stands out as a popular dish that tantalizes taste buds with its unique combination of flavors and textures. Its intriguing name captures the essence of the dish, where minced pork, ground meat, or tofu mimics the appearance of ants scurrying up a tree, represented by粉絲, or cellophane noodles. With its captivating presentation and delectable taste, this dish has gained immense popularity in Sichuan and beyond, becoming a staple in many restaurants and homes.
Embark on a culinary journey with our carefully curated collection of Ants Climbing a Tree recipes, each offering a distinct take on this classic dish. Discover the traditional recipe that showcases the harmonious blend of savory and spicy flavors, characterized by the generous use of chili oil and Sichuan peppercorns. For a delightful twist, explore variations that incorporate unique ingredients like pickled mustard greens or bamboo shoots, adding layers of tanginess and texture.
If you prefer a vegetarian rendition, we present a delectable recipe that substitutes minced pork with tender tofu, creating a plant-based version that is equally satisfying. For those seeking a milder heat level, our adjusted recipe offers a balanced approach, allowing you to savor the dish's flavors without the intense spiciness.
Indulge in the vibrant flavors of Ants Climbing a Tree, a dish that brings joy to both the palate and the eyes. With our comprehensive guide, you can effortlessly recreate this Sichuan specialty in your own kitchen, impressing family and friends with your culinary expertise.
MAYI SHANG SHU (ANTS CLIMB A TREE)
An authenic Szechwan recipe. Clearly not Chinese haute cuisine, this recipe is reminiscent of earthier peasant food. Will serve four as a main dish or many more on a buffet as a side dish. One of the best things about this dish is the ease to eat with chopsticks. A real learners food! There is a lot of set up and preparation work, but the dish itself cooks up very quickly. You will save a lot of time if you use pre-minced garlic and ginger.
Provided by Spankie
Categories Asian
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preparation:.
- Put the cellophane noodles in a large bowl and cover with boiling water. Stir and set aside to soak for at least 20 minutes.
- Put the ground pork in a bowl and add the 2 tablespoons soy sauce and sesame oil.
- Clean the scallions, then slice them, both the green and white, diagonally as fine as you can. Add half of the scallions to the ground pork mixture and mix well. Set aside the remainder of the scallions.
- Peel the garlic cloves and chop them into tiny pieces, about the size of a match head.
- Peel the ginger, then mince it very fine, until it reaches the consistency of coarse bread crumbs.
- When the cellophane noodles have become nice and soft, rinse them several times under cold water; drain well and set aside.
- Time to Cook!
- Heat your wok or pan over a high flame for 15 seconds, then pour in the oil. It will be hot enough to cook with when the first tiny bubbles forms and a few small wisps of smoke appear.
- When the oil is ready, toss in the chopped ginger and garlic, and the hot pepper paste. Stir-fry these ingredients together for 30 seconds, using your cooking shovel to keep things moving around in the hot oil.
- Add the meat and continue to stir-fry for about 1 minute, taking particular care to break up any large chunks of meat. Note: pork will not be completed cooked at this point.
- Pour in the soy sauce and stir-fry for 30 seconds.
- Add the cellophane noodles and cook for about 1 minutes, turning them over occasionally and making several cuts with the cooking shovel or wooden spoon.
- Add the water and the rest of the scallions. Taste for salt and season as needed to give a rich, clear taste to the noodles. Cover pan and let simmer over medium heat for 3 to 4 minutes.
- Sprinkle with freshly ground black pepper just before serving.
ANTS IN TREES
Provided by Alton Brown
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Soak the noodles in enough hot water to cover by 1 inch for 20 minutes. Use kitchen shears to cut the noodles into 3 to 4-inch pieces and drain thoroughly in a colander for 10 minutes.
- Combine the soy sauce, rice wine, and chili paste in a medium bowl and whisk until smooth. Add the cornstarch and whisk until combined. Add the pork and mix until thoroughly integrated. Set aside for 30 minutes.
- Place a 12-inch saute pan over high heat for 1 minute. Add the oil and swirl to coat the bottom and sides of the pan. Once the oil shimmers, add the meat mixture. Stir constantly for 2 minutes, breaking the meat up into very small pieces. Add 2/3 of the green onions and continue cooking and stirring until the meat is well browned and in very small pieces, approximately 2 minutes. Reduce the heat to medium-high and add the broth. Cook until reduced, approximately 3 minutes.
- Slowly add handfuls of the noodles to the pan, tossing with the meat mixture until combined and the pieces of meat cling to the noodles and no liquid remains. Serve immediately with the remaining green onions.
ANTS CLIMBING A TREE ( MA-YI SHANG SHU )
A very popular and very spicy Szechwan noodle dish. Easy and fun to make! I like to add a little garlic to this when I make it. About a tablespoon or so. If you prefer less spicy food, omit the green and red chili peppers. The dish is delicious even without them. The Spicy Bean Sauce (AKA Ma Po Sauce) isn't actually very "hot" at all, but definitely do not omit this ingredient! You will probably need to go to an asian market for this one. The only type I'm able to find is by Lee Kum Kee. UPC 0-78895-61000-0. Chinese chili sauce (Siracha) also works in a pinch. Serve with some rice and enjoy!
Provided by BThomson
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Soften the noodles briefly in warm water. When they are soft, mostly clear and pliable, drain and cut both ends to shorten them to manageable lengths.Be careful not to over soak. Set aside.
- To prepare the red peppers: Top and seed the red peppers and chop finely. If using dried red peppers, soak in warm water until softened, then seed and chop. Set aside.
- To prepare the green pepper: Top, seed and cut into shreds. Fry shortly in 1 Tbsp cooking oil on high heat with a pinch of salt. Set aside.
- To prepare mushrooms: Soak dried mushrooms in warm water until softened. Cut away the tough stems and cut the mushrooms into 1/2 inch pieces. Set aside.
- Chop the ginger and green onions. Put them both on a small plate with the hot bean sauce and red peppers. Set aside.
- In a bowl, mix the rice wine, soy sauce, salt, mushrooms and chicken stock. Set aside.
- Heat the oil in a wok or large pan until hot. Add the pork and toss until grey, breaking up the pork into very tiny bits as you do.
- Add the ginger, onions, peppers and bean sauce and stir it well.
- When the pork and ginger have absorbed the red color from the bean sauce and become strongly aromatic, add the bowl containing the wine, soy sauce, salt and stock.
- Reduce heat and stir once.
- Add noodles.
- Simmer, stirring occasionally until the liquid is absorbed.
- Stir in green peppers with sesame oil.
- Serve immediately and enjoy!
Tips:
- Use a large skillet or wok: This will give the noodles plenty of room to cook and prevent them from sticking together.
- Cook the noodles according to the package instructions: This will ensure that they are cooked through but still have a bit of a bite to them.
- Use a variety of vegetables: This will add color, flavor, and texture to the dish. Some good choices include carrots, celery, bell peppers, and onions.
- Don't overcrowd the skillet: If you add too many ingredients at once, they will not cook evenly. Cook the ingredients in batches if necessary.
- Use a flavorful sauce: The sauce is what really brings this dish together. Use a sauce that is sweet, savory, and slightly spicy.
- Serve immediately: This dish is best served hot and fresh. If you let it sit for too long, the noodles will start to clump together and the sauce will thicken.
Conclusion:
Mayi Shang Shu Ants Climb a Tree is a delicious and easy-to-make dish that is perfect for a quick and easy meal. With a few simple ingredients and a little bit of time, you can create a dish that is sure to please the whole family. So next time you are looking for a new and exciting dish to try, give Mayi Shang Shu Ants Climb a Tree a try. You won't be disappointed!
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