Ants climbing trees with soya mince recipe
To make the ants climbing trees, place the soya mince in a bowl and pour over the hot water or stock. Leave for 5 minutes to rehydrate (alternatively do this according to packet instructions).Put the mushrooms in a bowl and cover with hot water. Leave to soak for 20 minutes, then drain and set aside.Meanwhile, place the noodles in a large bowl and soak in hot water for 10 minutes. Drain and set aside until neededTo make the seasoning, mix together the tamari, Japanese rice vinegar and brown rice miso paste in a small bowl. Set aside.To make the deep-fried leeks, heat the oil in a deep fat fryer to 150C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Season the sliced leeks with half of the salt, ground white pepper and sugar, and coat in the potato flour.Fry the leek in the hot oil until golden-brown. Carefully remove and drain on a plate lined with kitchen paper. Sprinkle over the remaining salt, pepper and sugar. Set aside.To finish the ants climbing trees, heat a wok over a high heat until smoking, then add the rapeseed oil. Once hot, add the garlic, ginger and chilli and stir-fry for a few seconds, then add the rehydrated soya mince and mushrooms and stir-fry for 2–3 minutes, or until browned at the edges. Add the Shaoxing rice wine or sherry and the pre-made seasoning sauce. Add the drained noodles and stir well. Stir in the hot stock and bring to the boil (this helps to keep the dish moist). To make the broccoli stir fry, heat a wok over high heat until smoking. Add the rapeseed oil. Add the pinch of salt to dissolve it in the oil. Add the garlic, ginger and chillies. Toss for a few seconds and add the broccoli. Toss, cooking for less than 1 minute. Add the Shaoxing rice wine and goji berries to soften. When the broccoli is slightly deeper green, mix together the veg stock and cornflour in a separate bowl to make a ‘slurry’. Add the ‘slurry’, stir in and give it all one final toss. Season the ants climbing trees with the sesame oil, add the spring onions, toss to combine and serve immediately topped with the deep-fried leek and the broccoli stir-fry on the side. To make the ants climbing trees, place the soya mince in a bowl and pour over the hot water or stock. Leave for 5 minutes to rehydrate (alternatively do this according to packet instructions). To make the ants climbing trees, place the soya mince in a bowl and pour over the hot water or stock. Leave for 5 minutes to rehydrate (alternatively do this according to packet instructions). Put the mushrooms in a bowl and cover with hot water. Leave to soak for 20 minutes, then drain and set aside. Put the mushrooms in a bowl and cover with hot water. Leave to soak for 20 minutes, then drain and set aside. Meanwhile, place the noodles in a large bowl and soak in hot water for 10 minutes. Drain and set aside until needed Meanwhile, place the noodles in a large bowl and soak in hot water for 10 minutes. Drain and set aside until needed To make the seasoning, mix together the tamari, Japanese rice vinegar and brown rice miso paste in a small bowl. Set aside. To make the seasoning, mix together the tamari, Japanese rice vinegar and brown rice miso paste in a small bowl. Set aside. To make the deep-fried leeks, heat the oil in a deep fat fryer to 150C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Season the sliced leeks with half of the salt, ground white pepper and sugar, and coat in the potato flour. To make the deep-fried leeks, heat the oil in a deep fat fryer to 150C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Season the sliced leeks with half of the salt, ground white pepper and sugar, and coat in the potato flour. Fry the leek in the hot oil until golden-brown. Carefully remove and drain on a plate lined with kitchen paper. Sprinkle over the remaining salt, pepper and sugar. Set aside. Fry the leek in the hot oil until golden-brown. Carefully remove and drain on a plate lined with kitchen paper. Sprinkle over the remaining salt, pepper and sugar. Set aside. To finish the ants climbing trees, heat a wok over a high heat until smoking, then add the rapeseed oil. Once hot, add the garlic, ginger and chilli and stir-fry for a few seconds, then add the rehydrated soya mince and mushrooms and stir-fry for 2–3 minutes, or until browned at the edges. Add the Shaoxing rice wine or sherry and the pre-made seasoning sauce. Add the drained noodles and stir well. Stir in the hot stock and bring to the boil (this helps to keep the dish moist). To finish the ants climbing trees, heat a wok over a high heat until smoking, then add the rapeseed oil. Once hot, add the garlic, ginger and chilli and stir-fry for a few seconds, then add the rehydrated soya mince and mushrooms and stir-fry for 2–3 minutes, or until browned at the edges. Add the Shaoxing rice wine or sherry and the pre-made seasoning sauce. Add the drained noodles and stir well. Stir in the hot stock and bring to the boil (this helps to keep the dish moist). To make the broccoli stir fry, heat a wok over high heat until smoking. Add the rapeseed oil. Add the pinch of salt to dissolve it in the oil. Add the garlic, ginger and chillies. Toss for a few seconds and add the broccoli. Toss, cooking for less than 1 minute. Add the Shaoxing rice wine and goji berries to soften. To make the broccoli stir fry, heat a wok over high heat until smoking. Add the rapeseed oil. Add the pinch of salt to dissolve it in the oil. Add the garlic, ginger and chillies. Toss for a few seconds and add the broccoli. Toss, cooking for less than 1 minute. Add the Shaoxing rice wine and goji berries to soften. When the broccoli is slightly deeper green, mix together the veg stock and cornflour in a separate bowl to make a ‘slurry’. Add the ‘slurry’, stir in and give it all one final toss. When the broccoli is slightly deeper green, mix together the veg stock and cornflour in a separate bowl to make a ‘slurry’. Add the ‘slurry’, stir in and give it all one final toss. Season the ants climbing trees with the sesame oil, add the spring onions, toss to combine and serve immediately topped with the deep-fried leek and the broccoli stir-fry on the side. Season the ants climbing trees with the sesame oil, add the spring onions, toss to combine and serve immediately topped with the deep-fried leek and the broccoli stir-fry on the side.