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🌶️!!
~ 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
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.☺️
**You can find mung bean vermicelli/cellophane noodles and hot bean sauce online.
What do you think? Let me know and have a wonderful 🌱FriYay
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~PESTO SMASHED AVOCAO TOAST~
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▶️ 2 slices sourdough toast @zakthebaker + mashed avo mixed with kale cashew pesto 🥑 + 2 organic soft scrambled eggs cooked in ghee 🍳 + everything bagel seasoning + red pepper flakes ...
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Cut 1-2lbs boneless skinless chicken thighs into bite-sized pieces and put in a bowl with 1tbsp preserved lemon paste (please, not lemon curd), 2 crushed garlic cloves or 2tsp garlic paste, 1tbsp olive oil, 1-2 tsp finely chopped rosemary, just a little salt and cracked pepper to taste. The preserved lemon paste is already salty. Cover, refrigerate minimum 1 hour, skewer & grill (broil) in 375F oven until cooked through. Squeeze some lemon juice over, zest is nice too but chives are a must.
For the spaghetti squash mash I just: Put a whole one in the microwave for 5 minutes to soften it (makes it easier to cut). Cut in half, then steam in Instant Pot for 12 minutes high pressure until super tender. Remove seeds, put flesh in a food processor with butter and a few tablespoons of Parmesan. Pulse until smooth, serve with butter & pan juices from chicken. A note on squash: Steaming is always the best option and ensures a mash that isn’t watery. ...