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.

Ingredients

• 2 tbsp rapeseed oil
• 2 garlic cloves, finely chopped
• 1 tbsp ginger, freshly grated
• 1 medium red chilli, deseeded and finely chopped
• 250 g pork mince or minced rehydrated soy pieces
• 1 tbsp shaoxing rice wine or dry sherry
• 1 tbsp oyster sauce
• 1 tsp dark soy sauce
• 1 tsp chilli bean sauce
• 200 ml hot vegetable stock
• 200 g mung bean noodles, pre-soaked in hot water for 10 mins, then drained
• 150 g crabmeat
• 1 tsp toasted sesame oil
• 2 large spring onions, ends trimmed, finely chopped

Steps

1. Heat 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.
2. Add the crabmeat, gently stir in, and season with toasted sesame oil. Finally, sprinkle in the spring onions, toss well and serve immediately.