Rykilde at 23:49, 29 December 2007

2007-12-29T23:49:28Z

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From a cookbook called <i>Mrs. Chiang's Szechwan Cookbook</i>. Very easy, very tasty, and the name makes me grin. I love foods with kooky names like toad in the hole or moon pies.

The book tells me that this recipe is properly called <i>mayi shang shu</i>. I'll take Mrs. Chiang's word for it. She certainly knows what she's talking about when it comes to food.

==Ants Climb A Tree==

'''Ingredients'''
*8 oz dried cellophane noodles
*4 cups boiling water
*1 pound ground beef or pork
*1/4 cup plus 2 tablespoons soy sauce
*1 tablespoon sesame oil
*6 scallions, chopped
*6 cloves garlic, finely minced
*1/2 inch piece of fresh ginger, finely minced
*5 tablespoons peanut oil or other wok-friendly oil
*hot pepper paste to taste. Not tabasco. Not hot sauce. Hot pepper paste.
*2/3 cup water
*salt to taste
*freshly ground black pepper to taste

'''Directions'''
#Put the noodles in a large bowl and cover them with the boiling water. Cover and set aside for 20 minutes.
#Put the meat in a bowl and add 2 tablespoons soy sauce and all the sesame oil. Mix. Add half the chopped scallions and mix those in too. Set aside.
#The noodles have been steeping for a while now, haven't they? Rinse them in cold water a couple times and drain well, then put them aside where they're out of the way.
#Heat up a wok (A wok, not a pot or skillet. And not one of those dinky nonstick deals either. I mean a real steel wok that you could beat off a mugger with.) over a high flame for 15 seconds, then pour in the peanut oil. When you see the first tiny bubbles form and a few small wisps of smoke, it's hot enough.
#Toss in the ginger and garlic. Dicker about debating how hot you want it, but not for too long, then put in the hot pepper paste. 2 tablespoons should give it a good bite. Stir fry for about 30 seconds, keeping everything moving about and making new friends.
#Add the meat and continue to stir fry for about a minute, breaking up any large chunks of meat.
#Pour in the rest of the soy sauce and stir fry for 30 more seconds.
#Remember the cellophane noodles? Add them now and cook for about a minute, turning them over occasionally and taking several cuts at them so they won't be too long to eat.
#Add water and the rest of the scallions. Taste. Add salt to your satisfaction. Personally I think it's salty enough as is, but then I'm unusual about salt.
Anyway, you want a rich, clear taste.
#Cover and let simmer for 3 to 4 minutes.
#Just before serving, sprinkle them with a bit of freshly ground black pepper.

Ants Climb a Tree - Revision history

Rykilde at 23:49, 29 December 2007