Pork & crab 'ants climbing trees'
Make this delicious Sichuan snack made with pork and crab – its name comes from the minced pork that resembles ants climbing trees.
- Serves: 2 persons
- 2tbsp rapeseed oil
- 2garlic cloves, finely chopped
- 1tbsp ginger, freshly grated
- 1medium red chilli, deseeded and finely chopped
- 250g pork mince or minced rehydrated soy pieces
- 1tbsp shaoxing rice wine or dry sherry
- 1tbsp oyster sauce
- 1tsp dark soy sauce
- 1tsp chilli bean sauce
- 200ml hot vegetable stock
- 200g mung bean noodles, pre-soaked in hot water for 10 mins, then drained
- 150g crabmeat
- 1tsp toasted sesame oil
- 2large spring onions, ends trimmed, finely chopped
Step 1Heat a wok over high heat and add the rapeseed oil. Stir-fry the garlic, ginger and red chilli for a few seconds, then add the pork mince and stir fry for 2-3 mins until the meat is browned at the edges. Add the rice wine or sherry, season with the dark soy sauce and chilli bean sauce, and mix well. Add the hot stock and bring to a bubble, then tip in the noodles and stir well – keep stirring until all the noodles are coated in the sauce and are a dark brown colour.
Step 2Add the crabmeat, gently stir in, and season with toasted sesame oil. Finally, sprinkle in the spring onions, toss well and serve immediately.