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Ants climbing a tree – spicy Sichuan mung beans vermicelli (蚂蚁上树) .
Are you puzzled with the name? I was; when this dish was introduced to me years ago. This dish is so called because the bits of minced meat with chili mimicks ants clinging to a ?, which is the noodles.
It has no insects whatsoever?, and it’s completely gluten-free, veganized with tofu, and most importantly?️!!
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Recipe
Ingredients:
~ 5 oz of mung beans vermicelli/cellophane noodle (my package volume is 10oz and comes in 10 small bundles, I used 5)
~ 1/2 block of tofu – drained, mashed
~ 5-6 cloves garlic, minced
~ 1 tablespoon minced ginger
~ 3 tablespoon soy sauce
~ 2 tablespoons hot bean paste/sauce ~ 7-8 Thai chilis, chopped
~ 5 stalks of scallions, white and green parts separated
~ 1/2 – 1 cup of veggie stock
~ sesame oil
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Soak vermicelli in hot water until soft to handle and drain. In a nonstick pan with no oil, pan fry tofu until lightly brown, then drizzle with sesame oil and set aside.
Whisk together soy sauce, hot bean sauce, and 1 teaspoon sesame oil in a bowl until well combined.
In a heated pan with 2 tablespoons sesame oil, sauté ginger, white part of scallions & garlic until soft, add tofu and sauce, cook for 2 minutes. Then, add vermicelli and 1/2 cup of stock. Taste test, season with more soy sauce if needed.
If it’s too dry, add the remaining stock and finally stir in green parts of scallions and chili. Serve immediately. You may pair it with rice like how some restaurants serve if you prefer but my family just loves to eat it as-is.☺️
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**You can find mung bean vermicelli/cellophane noodles and hot bean sauce online.
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What do you think? Let me know and have a wonderful ?FriYay
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#sichuanfood #bestofvegan
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