We made substantial modifications to this recipe to make it almost vegetarian (we used chicken stock): https://www.chinasichuanfood.com/ants-climbing-a-tree/ Our modifications: first, we used 300 mg (1 bundle) Korean sweet potato cellophane noodles (dang myun). Because they are thicker than bean thread noodles, we parboiled the cellophane noodle for 4 mins, drained, rinsed in cold water, and then set aside. Second, instead of minced pork, we used 6 oz smoked pressed tofu (we used Kong Kee brand in a red and white label), patted bone dry, and cut into 1/2″ thick matchsticks. Second, we cut two asparagus stalks into 1″ diagonal slices, parboiled, drained, dried, and then set aside. Third, to make this healthier, we reduced the doubanjiang (pixian sauce) and the soy sauce from 1 Tbsp (3 tsp) to 2 tsp each. In terms of cooking modifications, we first heated the wok on medium-high heat with 1 Tbsp neutral oil, then sautéed the smoked tofu matchsticks until slightly browned and crisp (about 3 mins). We removed the tofu and set it aside, then added 1 tsp oil, heated it, and stirfried the asparagus pieces (about 1 min). We then placed the asparagus in the same bowl as the browned tofu and set that bowl aside. We then added 1 tsp of oil to the wok (on medium heat), then added the 2 tsp pixian sauce, 1 chopped scallion (not shallot, which I think was a typo in the recipe), 1 tsp microplaned ginger, and 2 minced garlic cloves. One minute later, we added 2 tsp soy sauce. Then we quickly added the parboiled, drained cellophane noodles and 2 cups of stock (we used chicken, but you can use water or vegetable stock to make this dish vegetarian). When we added the parboiled cellophane noodle to the chicken stock, we simmered until al dente (about 2 mins). We also tossed in about 1 oz fresh enoki mushrooms at the time we added the noodles. Then at the very end of cooking, we folded in the tofu and asparagus into the noodle mixtures and served the dish. (Feb. 2019) Note: The original recipe calls for bean thread noodles (which are thin and light), but we chose to use cellophane noodles (which are thicker and more substantial) to counterbalance the smoked tofu, which is dense. Cellophane noodles can be frustrating to maneuver in stir fries, but they taste pretty great in this recipe. So in this instance, I felt it was worth the hassle.
Version 1: Based on our pantry, we used 4 long beans (about ½ cup), cut on a 2″ diagonal, and parboiled before we boiled the cellophane noodles. In lieu of enoki mushrooms, we added 2 oz fresh baby spinach leaves. (Aug. 2020)
Cooking Adventures 