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<\/a><\/p>\nChing-He Huang ants climbing trees with soya mince, leek and broccoli recipe on Saturday kitchen.<\/p>\n
the ingredients for the ants climbing trees: 125g dehydrated soya mince, 210ml boiling water or hot vegetable stock, 150g dried pre-sliced shiitake mushrooms, 150g 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 hot vegetable stock, 1 tsp sesame oil and 2 large spring onions, trimmed and thinly sliced.<\/p>\n
For the seasoning: 1 tbsp tamari, 1 tbsp Japanese rice vinegar and 1 tsp brown rice miso paste.<\/p>\n
For the deep fried leek: oil, for deep-frying, \u00bd leek (top part only), shredded lengthways, 2 pinches sea salt, 2 pinches ground white pepper, 3\u20134 pinches white caster sugar and 2\u20133 tbsp potato flour.<\/p>\n
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 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 and 1 tsp cornflour.<\/p>\n