Wheat-free * Dairy-free * Gluten-free * Paleo ~~
Ma Yi Shang Shu –
Ants Climbing a Tree
What a horrible name for a dish! Don’t blame me…this is a pretty traditional Sichuan dish and that’s what it’s called. In my book, it’s also called delicious.
When you look at the ingredients you may doubt that this is strictly a Chinese dish because who ever heard of tahini or maple syrup in Chinese or Asian cooking? Of course coconut aminos and fish sauce are not traditional Chinese ingredients either, though fish sauce is used widely in other parts of Asia.
4 ounces paleo noodles
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons coconut aminos
2 tablespoon maple syrup
1 1/2 tablespoons fish sauce
1 tablespoon dry sherry, optional
1 tablespoon tahini
1/2 teaspoon sesame oil
1/2 teaspoon chili oil
1 1⁄2 cups chicken stock
1 tablespoon coconut or olive oil
1/2 cup (4 ounces) ground meat (pork is usually used but any meat will be fine)
1/4 cup thinly sliced scallions
2 teaspoons sesame or chili oil
Cook noodles according to package directions (assuming they are in English or boil until soft); drain.
In a medium bowl, stir together the stock, coconut aminos, maple syrup, fish sauce, sherry, and tahini; set aside.
Heat coconut or olive oil in a wok or large non-stick skillet over medium-high heat Add garlic and ginger; cook, stirring, until fragrant, about 1 minute.
Add pork; cook, breaking up meat, until browned, 5–7 minutes.
Add liquid mixture; bring to a boil. Add noodles; cook, stirring occasionally, until liquid is reduced by half, 8–10 minutes more, and stir scallions and chili oil.