feed me spicy
Recipe: ants climbing a tree
Chinese recipe names: pure poetry. Okay, you have to challenge your imagination a little, but with a bit of goodwill you can see ants climbing along thin branches (the noodles!) in the minced meat…
How to make the chili sauce
- Make the chili sauce first; once cooled, spoon whatever you do not use into a clean glass jar. Covered, you can keep it in the refrigerator for 1 week.
- For the chili sauce: finely chop the chilies, garlic and ginger in a food processor.
- Heat the oil in a wok over medium-high heat.
- Add the chili paste and stir-fry for 3 minutes until soft and fragrant.
- Stir in the sugar and heat for 1 minute until the sugar has completely dissolved into the paste.
- Stir in the soy sauce. Heat for 1 minute, then remove the pan from the heat.
- Leave to cool and store whatever you do not use for this recipe in a jar in the refrigerator.
How to make the dish
- Place the noodles in a bowl and pour boiling water over them until submerged.
- Set aside for 5 minutes, then drain.
- In a bowl, mix the minced meat, soy sauce and sesame oil.
- Heat the vegetable oil in a wok or large frying pan over high heat. Swirl the wok so that the sides are coated with a layer of oil.
- Add the ginger and the white part of the spring onions and stir-fry for a few seconds.
- Pour in the chili sauce and minced meat mixture and stir-fry for 4–5 minutes, breaking the meat into pieces so that it browns all over.
- Stir in 60 ml water and stir-fry for 1 minute until a thick sauce forms.
- Stir in the noodles and transfer everything to a serving dish.
- Sprinkle with the green part of the spring onions.
Title: The China Cookbook
Author: Ross Dobson
Price: €29.99
Publisher: Becht
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