Quick & Easy Sticky Asian Mince With Rice
Quick & Easy Sticky Asian Mince With Rice
Share Recipe Favourite Download PDFIngredients
- 1 tbsp peanut oil
- 1 brown onion small, sliced
- 400 g chicken mince or pork, beef or lamb mince
- 2 cloves garlic very finely chopped
- 3 cm ginger piece very finely chopped
- 1 red capsicum small, diced
- 1 cup green beans trimmed & roughly chopped
- cooked rice brown or white, to serve
- 3 spring onions finely sliced
- 0.25 cup thai basil leaves chopped
- 0.25 cup peanuts crushed, roasted
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 2 tbsp brown sugar
- 2 tbsp fish sauce
Instructions
- For the sauce: Mix all the ingredients together in a small bowl. Set aside.
- Place a large frying pan or wok over medium–high heat, add the oil and let it heat. Add the onion and cook, stirring, for 2–3 minutes. Add the mince to the pan and use a wooden spoon to break it up into small pieces over 3–4 minutes. Then add the garlic and ginger and cook, stirring, for 1–2 minutes.1 tbsp peanut oil, 1 brown onion, 400 g chicken mince, 2 cloves garlic, 3 cm ginger piece
- Add the red capsicum and green beans and stir these through for 2–3 minutes. Turn the heat to high. Stir through the sticky sauce, then cook the mince, without stirring, for 2–3 minutes, so that it caramelises with the sugar. It should darken and look more saucy.1 red capsicum, 1 cup green beans, 2 tbsp soy sauce, 2 tbsp brown sugar, 2 tbsp fish sauce
- To serve up: Place the rice in bowls and spoon over some of the sticky mince. Top with the spring onion, thai basil and crushed peanuts.cooked rice, 3 spring onions, 0.25 cup thai basil leaves, 0.25 cup peanuts
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