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!
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
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
Mix in a bowl the minced garlic, chilli jam sugar, soy sauce, mirin and grated ginger.
Stir and keep aside.
Heat a large non stock pan in wok.
Add the veg oil and coat bottom of pan.
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.
Next add the chopped peppers and green beans.
Cook this now for a good 5 mins. Ensure the mince is well cooked through 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.
Taste for seasoning. Adjust if needed.
Garnish with remaining spring onions and fresh coriander.
Serve with rice and enjoy!
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