Ching He Huang says #TurnYourNoseUp at Factory Farming

TV chef and food writer Ching He Huang MBE, says #TurnYourNoseUp at factory farming. Her food ethos is to use fresh, organic and ethically sourced ingredients to, fuse tradition and innovation – making Chinese cooking accessible, healthy and nutritious. You may recognise her from TV programmes such as ‘Exploring China: A Culinary Adventure’ with chef Ken Hom.

Try her recipe ‘Ants Climbing Trees‘ using high welfare pork (or make it vegan using minced rehydrated soy pieces) and tag us in a photo of your finished dish. Or send us a video of you cooking your favourite pork dish, with a chance to feature on our website.

Pork And Crab Noodles: Ants Climbing Trees

Serves : 2 – 4 Preparation time 15 Minutes Cooking time 7 Minutes

Ingredients

Rapeseed oil – 2 tablespoons
Garlic – 2 cloves, peeled and finely chopped
Fresh root ginger, peeled and finely grated – 1 tablespoon
Red chilli – 1 medium sized, deseeded and finely chopped
Shaosing rice wine or dry sherry – 1 tablespoon
Lee Kum Kee Premium Oyster Sauce – 1 tablespoon
Lee Kum Kee Premium Dark Soy Sauce – 1 tablespoon
Lee Kum Kee Chilli Bean Paste – 1 tablespoon
Spring onion – 2 large, top and tailed, finely chopped
Organic minced pork, or make it vegan with minced rehydrated soy pieces – 250g
Hot vegetable stock – 250ml
Mung bean noodles – 150g, pre-soaked in hot water for 10 minutes, drained
Crab white and brown meat 50/50 or minced rehydrated soy pieces – 150g
Lee Kum Kee Pure Sesame Oil – 1 teaspoon

Steps

Heat a wok over high heat and add the rapeseed oil. Stir fry the garlic, ginger, fresh chilli for a few seconds, then add the pork and stir fry for 2-3 minutes until the meat is browned at the edges. Add the rice wine or sherry, season with the soy sauce and chilli bean paste and mix well. Add the hot stock and bring to the boil, add the noodles and stir well.
Add the crab meat, stir in, season with the sesame oil, add the spring onions, toss and mix well and serve immediately.