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!
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Broken Girl
[email protected]This is one of my favorite tofu dishes. It's so flavorful and satisfying.
Abubakar mohammed bege
[email protected]This dish is always a crowd-pleaser. I've made it for potlucks and parties and it's always a hit.
Lwandle Mnisi
[email protected]This is a great recipe for a quick and easy weeknight meal. I love that I can use up leftover rice and vegetables.
Samil Dejesus
[email protected]I'm not sure what went wrong, but this dish turned out terrible. I followed the recipe exactly, but the tofu was mushy and the sauce was watery.
Paige Laughlin
[email protected]The tofu was overcooked and the sauce was too salty.
MdSiam rana
[email protected]This dish was a bit bland for my taste. I think I'll add some more spices next time.
Malik Gray
[email protected]This is my favorite tofu dish! The sauce is so flavorful and the tofu is cooked perfectly.
Imran Karamat
[email protected]I've made this dish several times now and it's always a hit. It's a great way to use up leftover rice and vegetables.
TOUHEED Ullah
[email protected]This dish was easy to make and turned out great! I followed the recipe exactly and it came out perfect. The sauce was flavorful and the tofu was crispy on the outside and tender on the inside.
Alana Blanchette
[email protected]I was hesitant to try this dish because I'm not a big fan of tofu, but I was pleasantly surprised. The tofu was cooked perfectly and had a great flavor. The sauce was also very tasty.
Zulifqar Zulifqar
[email protected]This dish was absolutely delicious! The flavors were complex and well-balanced, and the texture was perfect. I will definitely be making this again.