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
- 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
- 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.