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 Ants on the Trees is so-called because the specks of cooked meat resemble ants dotted over the noodles which symbolize tree branches. Serve the Crispy Duck in the same way as Peking Duck. Serves 4.
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1. SMa Po Tou Fu
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3 tablespoons vegetable oil 225 g (8 oz) minced beef 1 teaspoon salt 2 tablespoons black beans, soaked, drained and crushed 4 chillis, seeded and shredded 3 spring onions, finely chopped 3 garlic cloves, crushed 4 dried Chinese mushrooms, soaked for 20 minutes, drained, stemmed and chopped 2 tablespoons winter pickle 100 ml (3 1/2 fl oz) chicken stock 3 cakes bean curd, simmered in water for 3 minutes, drained and cut into 2.5 cm (1 inch) cubes 100 g (4 oz) frozen peas, thawed 1 tablespoon cornflour 1 1/2 tablespoons soy sauce 1/2 teaspoon freshly ground black pepper
Preparation time: 20 minutes, plus soaking Cooking time: 15 minutes 2. Stir-fry for another 2 minutes. add half the stock, the bean curd and peas. Simmer for 5 minutes. 3. Blend the remaining stock with the cornflour and soy sauce. Stir into the wok to chicken the sauce. bring to the boil and serve with a sprinkling of freshly ground pepper.
2. Ants on the Trees
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225 g (8 oz) minced pork 1 tablespoon dark soy sauce 1 tablespoon Chinese wine or dry sherry 1 teaspoon cornflour 3 tablespoons vegetable oil 2 spring onions, finely chopped 4 tablespoons hot Szechuan bean sauce 1 teaspoon sugar 75 g (3 oz) cellophane noodles, soaked for 20 minutes, drained and cut into 10 cm (4 inch) lengths 150 ml (1/4 pint) chicken stock
Preparation time: 20 minutes, plus soaking Cooking time: 8-10 minutes 2. Heat the oil in a wok. Add the spring onions and pork and stir-fry until the meat separates. Add the bean sauce and sugar and stir well. Add the cellophane noodles, and stir to blend with the meat.
3. Pour in the chicken stock and bring to a boil. Cover and cook for
about 5 minutes until the stock is absorbed. Serve hot.
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