Furnici in copac

Daca nu ai auzit niciodata de Furnici in copac, numele suna misterios — si asa trebuie sa fie! Acesta este unul dintre cele mai cunoscute preparate din bucataria Sichuan, iar povestea numelui este la fel de fascinanta ca gustul: vermicelli-ul transparent, acoperit cu carne tocata maruntita, seamana cu furnicile urcand pe crengutele unui copac. Un preparat simplu vizual dar complex in arome — picant, usor acrisor, cu note de usturoi, ghimbir si sos de soia fermentata care te cuceresste de la prima furculita! Lao Gan Ma, uleiul picant de ardei, sosul oyster si soia fermentata sunt cele care dau acestui preparat caracterul sau profund si complex, exact genul acela de combinatie de arome pe care nu o gasesti in nicio alta bucatarie din lume. Ciupercile urechi de lemn adauga o textura usor crocanta si un gust discret de padure care echilibreaza perfect intensitatea sosurilor. Rapid de facut odata ce toate ingredientele sunt pregatite, Furnici in copac este exact reteta aceea care iti largeste orizonturile culinare si te face sa te intrebi de ce nu ai gatit mai des bucatarie chinezeasca!

🎬 Jump to Video 🇬🇧 Jump to English version

INGREDIENTE (pentru 4 portii)

Pentru carne marinata:

300 grame carne tocata de vita
3 linguri sos de soia
2 linguri otet de orz brun
1 lingurita amidon
1 lingura ulei de susan
sare

Pentru preparat:

250 grame vermicelli
15 grame ciuperci urechi de lemn uscate
2 catei de usturoi zdrobiti
1 cm ghimbir proaspat tocat marunt
2 fire ceapa verde
1 lingura ulei de ardei iute
1 lingura ulei vegetal
1 lingura ulei de susan
2 lingurite sos oyster
2 linguri sos de soia
1 lingura soia fermentata in ulei picant Lao Gan Ma
seminte de susan pentru servire

Incepem cu marinada — punem carnea tocata de vita intr-un bol si adaugam 3 linguri de sos de soia, 2 linguri de otet de orz brun, o lingurita de amidon, o lingura de ulei de susan si sare. Amestecam bine si lasam la marinat 2 ore la frigider — marinada patrunde adanc in carne si ii da acea aroma intensa si complexa caracteristica bucatariei Sichuan!

In timp ce carnea se marineaza, hidratam ciupercile urechi de lemn — le punem intr-un bol cu apa calduta si le lasam 30 de minute. Dupa hidratare le scurgem bine si le dam deoparte.

Vermicelli-ul il punem in apa fierbinte si il lasam la hidratat 8 minute, apoi il scurgem bine si il dam deoparte.

Incalzim intr-o tigaie larga o lingura de ulei de ardei iute impreuna cu o lingura de ulei vegetal. Adaugam usturoiul zdrobit si ghimbirul tocat marunt si calim cateva secunde — doar cat sa elibereze aromele fara sa se arda. Adaugam ceapa verde taiata in bastonase de 2 cm si mai calim putin.

Adaugam carnea tocata marinata si o prajim 10 minute la foc mare, desfacand-o cu lingura in bucatele mici si uniforme — exact ca furnicile pe crengute! Adaugam ciupercile hidratate si amestecam bine.

Punem sosul oyster, cele 2 linguri de sos de soia si lingura de soia fermentata Lao Gan Ma. Amestecam energic pana toate aromele se combina intr-un sos lucios si profund aromat.

Adaugam vermicelli-ul bine scurs si amestecam usor, astfel incat fiecare fir sa se imbrace in sos. Mai prajim 2-3 minute la foc mare, amestecand constant.

Inchidem cu lingura de ulei de susan, presaram ceapa verde proaspata si seminte de susan si servim imediat!

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de Furnici in copac, te invitam sa incerci si alte retete inspirate:

Pipote de pui chinezesti cu ardei iute si sos de soia

English version

Ants Climbing a Tree

If you have never heard of Ants Climbing a Tree, the name sounds mysterious — and it should! This is one of the most well-known dishes from Sichuan cuisine, and the story behind the name is just as fascinating as the taste: transparent vermicelli coated with finely crumbled minced meat resembles ants climbing up the branches of a tree. A visually simple dish but complex in flavour — spicy, slightly tangy, with notes of garlic, ginger and fermented soy sauce that wins you over at the very first forkful! Lao Gan Ma, the spicy chilli oil, oyster sauce and fermented soy are what give this dish its deep and complex character — exactly the kind of flavour combination you will not find in any other cuisine in the world. The wood ear mushrooms add a slightly crunchy texture and a subtle earthy flavour that perfectly balances the intensity of the sauces. Quick to make once all the ingredients are prepared, Ants Climbing a Tree is exactly the recipe that broadens your culinary horizons and makes you wonder why you have not been cooking Chinese food more often!

INGREDIENTS (for 4 servings)

For the marinated meat:

300 grams minced beef
3 tablespoons soy sauce
2 tablespoons brown rice vinegar
1 teaspoon cornstarch
1 tablespoon sesame oil
salt

For the dish:

250 grams vermicelli
15 grams dried wood ear mushrooms
2 garlic cloves crushed
1 cm fresh ginger finely chopped
2 spring onions
1 tablespoon chilli oil
1 tablespoon vegetable oil
1 tablespoon sesame oil
2 teaspoons oyster sauce
2 tablespoons soy sauce
1 tablespoon Lao Gan Ma spicy fermented soy in chilli oil
sesame seeds for serving

We start with the marinade — place the minced beef in a bowl and add 3 tablespoons of soy sauce, 2 tablespoons of brown rice vinegar, one teaspoon of cornstarch, one tablespoon of sesame oil and salt. Mix well and leave to marinate for 2 hours in the fridge — the marinade penetrates deep into the meat and gives it that intense and complex flavour characteristic of Sichuan cuisine!

While the meat is marinating, rehydrate the wood ear mushrooms — place them in a bowl of warm water and leave for 30 minutes. Once rehydrated, drain well and set aside.

Place the vermicelli in hot water and leave to rehydrate for 8 minutes, then drain well and set aside.

Heat one tablespoon of chilli oil together with one tablespoon of vegetable oil in a large pan. Add the crushed garlic and finely chopped ginger and stir-fry for a few seconds — just enough to release the aromas without burning. Add the spring onions cut into 2 cm batons and stir-fry briefly.

Add the marinated minced beef and fry for 10 minutes over high heat, breaking it up with a spoon into small uniform pieces — just like ants on branches! Add the rehydrated mushrooms and mix well.

Add the oyster sauce, the 2 tablespoons of soy sauce and the tablespoon of Lao Gan Ma spicy fermented soy. Stir energetically until all the flavours combine into a glossy and deeply aromatic sauce.

Add the well-drained vermicelli and stir gently so that every strand is coated in the sauce. Stir-fry for another 2-3 minutes over high heat, stirring constantly.

Finish with the tablespoon of sesame oil, scatter fresh spring onions and sesame seeds on top and serve immediately!

If you enjoyed this Ants Climbing a Tree recipe, we invite you to try other recipes for inspiration: Chinese Chicken Gizzards with Chilli and Soy Sauce, Chinese Beef with Broccoli or Noodles with Veal and Vegetables.

ENJOY OUR RIDE!

Haide si pe Instagram!