Blog > Lady M July Cookbook Club

Lady M July Cookbook Club

July 21, 2020 9:56 pm
The Food of Sichuan by Fuchsia Dunlop

We are cooking from Fuchsia Dunlop’s The Food of Sichuan this month.

This book was originally published under the title, Land of Plenty twenty years ago. It was recently updated and republished. It is an impressively thorough book. Even if you're not planning to cook, this book is a dream to read.

The Food of Sichuan is widely regarded as a landmark cookbook on Sichuan cooking. Sichuan restaurants have become so popular throughout the US over the last several years, and we can finally learn how to cook a few of our favorite dishes at home.

On the menu today? Mayi Shangshu. Also known by the playful name “Ants Climbing a Tree," these noodles were named for the way tender pork bits cling to the glass noodles. We love making this dish for a simple weekday lunch. Once you have the ingredients on hand, it just takes ten minutes to pull together. Mayi Shangshu is traditionally paired with rice (carbs on carbs, a true pleasure!), but feel free to eat these noodles on their own. It's delicious either way.

For dessert, we’re pairing this with Pistachio Mille Crêpes, a nutty and creamy cake that gently buffers the heat of the savory noodles. See below for our simplified version of the recipe. Enjoy, enjoy.
Mayi Shangshu

Mayi Shangshu
Adapted from Fuchsia Dunlop’s The Food of Sichuan

Ingredients:
  • 3.5 ounces bean-thread noodles
  • 2 tablespoons vegetable oil
  • 3.5 ounces ground pork (or chicken)
  • 1.5 teaspoons soy sauce
  • 1.5 tablespoons chili bean paste
  • 1 tablespoon minced ginger
  • 2 tablespoons minced garlic
  • 1.5 cups chicken stock
  • 4 tablespoons chopped green onions

Instructions:

  1. Soak the noodles in bowl of hot water for 2-3 minutes, until softened. Drain and set aside. 
  2. Heat the oil in a wok over high heat. Add the pork and stir-fry for a few minutes breaking it into tiny pieces. Add the soy sauce. Stir to mix. 
  3. Add the chlii bean paste. Turn the heat down to medium-high, and stir-fry for another minute.
  4. Then add ginger and garlic. Stir-fry until fragrant.
  5. Add the stock and noodles. 
  6. Turn heat back to high, and stir until all the liquid has been absorbed by the noodles. 
  7. Pour into a serving bowl, top with the chopped green onions. Eat and enjoy!