Jane's Delicious Garden Blog


Hot and spicy.

Posted in Garden Diary by Jane Griffiths on the September 11th, 2020

We spent nine months in SE Asia in 1999-2000. This meal harkens back to that trip. Sweet, spicy, salty, fresh. Delicious. And quick to make.

First – cook basmati rice.

Mince

  • Slice one yellow onion and sweat in peanut oil until translucent. 
  • Chop ginger (half a thumb) and add to onion. 
  • Add 500g beef mince and two chopped cloves of garlic. 
  • Cook, stirring occasionally, until mince changes colour. 
  • Add 2 Tbs fish sauce,  2 Tbs dark soy sauce, 2 Tbs brown sugar and 1 cup water. Simmer, stirring occasionally. 
  • Add a finely chopped hot red chilli and stir through. Simmer. 
  • Taste and add a dash of mirin and lemon juice to taste. And a pinch of salt and more sugar/chilli if needed. (It is supposed to be quite strong tasting – you will be mixing it with vegetables and rice.) 
  • Simmer a minute longer and add a bunch of roughly chopped coriander and whole Thai basil leaves. 

Vegetables

  • Roughly slice: green beans, peas, cauliflower florets and courgettes. 
  • Dice 2 cloves of garlic. 
  • Stir fry veg in this order: cauli, beans, courgettes, peas. Add garlic and stir fry another minute or so. 
  • Add lemon juice, a dash of teriyaki, a pinch of salt, grind of black pepper and poppy seeds. Stir fry a minute or so more. 
  • Serve a generous portion of basmati rice in bowls with the vegetables and beef on top. 

Leave a Reply

You must be logged in to post a comment.