This is my take on the the Sichuan recipe for Ants Climbing a Tree. I adapted this recipe for what I had on hand and was very happy with the results. Most recipes for this dish call for cellophane/mung bean noodles and ground pork, neither of which I had on hand. I substituted angel hair pasta and ground turkey. Mr. Foodie does not care too much for cellophane noodles so the angel hair substitution was a good fit for him. He really enjoyed this dish and ate several helpings of it. Although I liked the ground meat with this dish and know that is part of the classic recipe, I also think the flavors would lend nicely to some thinly sliced chicken breast or even lean pork.
ANTS CLIMBING A TREE
8 oz. Angel Hair Pasta
1 lb. Ground Turkey
1/4 Cup Soy Sauce
1 TBS Sesame Oil
2 Tsp Cornstarch
6 Scallions, sliced
3 TBS Canola Oil
1 TBS Ginger Paste
1-2 TBS Minced Garlic (depending on your preference)
1 TBS Sriracha
3 Cups Shredded Cabbage
2/3 Cup Chicken Broth
Freshly ground black pepper
1. Bring salted water to a boil, add angel hair pasta and boil for 3 minutes. Drain, rinse and set aside.
2. Mix the ground turkey, with ½ the soy sauce, the sesame oil and scallions in a small bowl and mix thoroughly.
3. Heat canola oil over medium-high heat in a wok or large skillet.
4. Add ginger, garlic and Sriracha to hot skillet and stir for about 30 seconds.
5. Add the turkey mixture and cook for 1-2 minutes.
6. Add the cabbage and remaining soy sauce and cook for about 2 minutes, cabbage should be slightly wilted.
7. Add the pasta to the pan and continue to cook until turkey is cooked through.
8. Season with salt and pepper to taste and cover pan, leaving the lid ajar just a bit.
9. Lower heat to low and continue to cook until most of the broth is absorbed.