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Ants climbing trees with soya mince
Fruit and vegetables
150g/5½oz dried pre-sliced
shiitake mushrooms
2
garlic
cloves, finely chopped
1 tbsp peeled and grated fresh
ginger
1 red
chilli
, seeds removed, finely chopped
2 large
spring onions
, trimmed and thinly sliced
½
leek
(top part only), shredded lengthways
2–3 tbsp
potato
flour
1 head
broccoli
, broken into florets and then each floret sliced into 3 pieces
1
garlic
clove, finely chopped
1cm/½in piece
ginger
, peeled and finely chopped
1 red
chilli
, finely chopped
Tins, packets and jars
150g/5½oz dried mung bean
noodles
(glass
noodles
)
1 tsp
brown rice
miso paste
Cooking ingredients
210ml/7½fl oz boiling water or hot
vegetable stock
2 tbsp
rapeseed oil
200m/7fl oz hot
vegetable stock
1 tsp
sesame oil
1 tbsp
tamari
1 tbsp Japanese
rice vinegar
2 pinches
sea salt
2 pinches ground
white pepper
3–4 pinches white
caster sugar
1 tbsp
rapeseed oil
1 large pinch
sea salt
1 tsp
goji berries
1 tbsp cold
vegetable stock
1 tsp
cornflour
Other
125g/4½oz dehydrated soya mince
1 tbsp Shaoxing rice wine or
dry sherry
oil, for deep-frying
2 tbsp Shaoxing rice wine or
dry sherry
Back to recipe
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