Sweet Sticky Chilli Mince With Rice

Sweet Chilli Mince with rice
A heat of chilli
A hit of ginger
A zing of lime
And it sings out loud!
Eat me!

Sweet sticky chilli mince with rice. A heat of chilli, a hit of ginger and a zing of lime! You have magic in a pan. It sings vietnamese, indo asian inspired but whichever, it sings loud!

A big favourite in our home. Lots of green and red goodness from the fresh vegetables and mince of your choice. I used lean pork today.

This is really delicious, fragrant and bursting with flavour. Adjust heat to your palate but please give this ago! You will not be disapointed!


500g mince
2 inch root ginger grated
4 garlic cloves sliced
3 garlic cloves minced
2 red peppers diced small
Handful fresh chopped coriander
2 dried chillies torn
A bag of green beans pprox 250g diced small
4 spring onions sliced
1 lime
2 tbsp Mirin or any rice wine vinegar
4 tbsp light soy sauce
2 tsp salt
1 tbsp chilli flakes
2 tbsp oil
1 tsp sugar
2 green chillies chopped
1 tsp pepper
4 tbsp chilli jam or sweet chilli sauce

Do prep first
Dice beans peppers small


Mix in a bowl the minced garlic, chilli jam sugar, soy sauce, mirin and grated ginger.
Stir and keep aside.

Sweet chilli dressing

Heat a large non stock pan in wok.
Add the veg oil and coat bottom of pan.

Heat oil

Add the sliced garlic and dried chillies and gently fry.
Just as the garlic starts to brown add the chilli flakes for 20 seconds then your choice of mince. Add the salt and pepper and break up and brown the mince well.

Fry garlic and dried chillies
Add mince and brown

Next add the chopped peppers and green beans.

Add peppers and beans

Cook this now for a good 5 mins. Ensure the mince is well cooked through and beans tender.

Cook till mince cooked and beans tender

Add the sweet chilli dressing. Add the chopped chillies and most of the sliced spring onion leaving a little for the garnish.
Add squeeze of a lime. Cook till the sauce gets a little sticky.

Add the dressing, chillies and spring onions

Taste for seasoning. Adjust if needed.

Cook till sticky

Garnish with remaining spring onions and fresh coriander.

Garnish and serve

Serve with rice and enjoy!


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  1. Leander Fernandes says:


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