This is a traditional Chinese dish from Sichuan. I'm not from Sichuan, so I can't vouch for the authenticity. But hey, the real thing is made from pork, so there's no way it's authentic now! This is the version my veg*n family and I have been eating for generations.
What you'll need:
2 bundles of Chinese Vermicelli/Bean Thread
3 stalks of scallion
2/3 cup of veggie protein crumbles
2 tbsp soy-sauce (or soy-sauce alternative)
Chinese chili sauce (optional)
1. Soak the bean thread in a pot of water until soft.
2. Chop the scallion into small pieces. Separate greens and whites.
3. Mix the soy-sauce mixture in a small bowl: 2 tbsp soy-sauce + 6 tbsp water.
4. Use scissors to cut the bean thread sparingly. This is to make it easier to pick up and eat later.
5. Heat pan and pour enough oil to lightly spread around. Add the veggie protein crumbles. Stir-fry until slightly burnt.
6. Add the scallion whites. Add soy-sauce mixture. Add chili sauce if desired. (I don't use it because I don't like spicy foods) Stir. Add water if necessary to prevent burning.
7. Drain bean threads and add to pan. Stir and add enough water to cover bottom of the pan. Cover pan with lid and let it sit until the bean threads are soft. This takes about 1 minute.
8. Turn off heat. Add scallion greens. Stir and serve with rice.
This makes about 4 servings.
More pictures and pointless rambling about the dish here: http://theveganabc.blogspot.com/2009/07/ants-crawling-up-tree.html