Ants climbing trees with soya mince

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves
Serves 4

Dietary
Vegetarian

Saturday Kitchen Chefs - Ching He Huang

By Ching-He Huang
From Saturday Kitchen

Ingredients

For the ants climbing trees

  • 125g/4½oz dehydrated soya mince
  • 210ml/7½fl oz boiling water or hot vegetable stock
  • 150g/5½oz dried pre-sliced shiitake mushrooms
  • 150g/5½oz dried mung bean noodles (glass noodles)
  • 2 tbsp rapeseed oil
  • 2 garlic cloves, finely chopped
  • 1 tbsp peeled and grated fresh ginger
  • 1 red chilli, seeds removed, finely chopped
  • 1 tbsp Shaoxing rice wine or dry sherry
  • 200m/7fl oz hot vegetable stock
  • 1 tsp sesame oil
  • 2 large spring onions, trimmed and thinly sliced

For the seasoning

  • 1 tbsp tamari
  • 1 tbsp Japanese rice vinegar
  • 1 tsp brown rice miso paste

For the deep fried leek

  • oil, for deep-frying
  • ½ leek (top part only), shredded lengthways
  • 2 pinches sea salt
  • 2 pinches ground white pepper
  • 3–4 pinches white caster sugar
  • 2–3 tbsp potato flour

For the broccoli stir fry

  • 1 head broccoli, broken into florets and then each floret sliced into 3 pieces
  • 1 tbsp rapeseed oil
  • 1 large pinch sea salt
  • 1 garlic clove, finely chopped
  • 1cm/½in piece ginger, peeled and finely chopped
  • 1 red chilli, finely chopped
  • 2 tbsp Shaoxing rice wine or dry sherry
  • 1 tsp goji berries
  • 1 tbsp cold vegetable stock
  • 1 tsp cornflour
Print Friendly, PDF & Email

Share this post

PinIt
data-matched-content-ui-type="image_card_stacked"
scroll to top