A delicious mid week meal that can be made a day ahead and is on the table in under 30 minutes. The Oriental flavourings of soya sauce, ginger and garlic are subtle yet flavoursome. This is an easy recipe to make when you are short of time, want something fun to eat and you need a meal that everyone will enjoy.
I like to turn this Oriental Mince into a little bit of a Chinese takeaway night. I buy fry or bake spring rolls, open a packet of prawn crackers and then serve the mince over rice with broccoli, mange tout or baby corn. It is always well received and really makes a mid week meal fun.
I have made this with all types of mince, pork, beef, chicken, turkey and Quorn and the flavours go well with everything. My families favourite is the beef mince.
- •250g beef, lamb, chicken, turkey or pork or Quorn mince
- •60ml soy sauce
- •1 tablespoon sugar (palm or brown sugar)
- •1 spring onion
- •1 teaspoons sesame oil
- •1-2 cloves garlic, crushed
- •2 tablespoons olive oil
- •2cm pieces of fresh ginger grated finely
- •steamed tender stem broccoli or vegetables of your choice
- •cooked rice for long grain rice to feed 4 people
- •Optional Garnish:
- •a handful of chopped coriander
- •the greens of the spring onions
- ½ lemon or lime
- In a bowl large enough to marinade the mince, mix together the soya sauce, sugar, garlic, ginger, sesame oil and the spring onion.
- Add the mince to the marinade and using a fork mix the sauce into the mince.
- In a large frying pan add the olive oil and once heated add the mince.
- Try not to crowd the pan you want the mince to brown evenly.
- Separate the mince with a fork as it is cooking.
- Cook until the mince has browned this will take about 10-30 minutes depending on the fat content of the mince.
- Serve the mince in individual bowls, over a bed of rice and vegetables of your choice and an optional squeeze of lemon or lime.
Use the mince to fill lettuce cups. It is fresh delicious and a great summer meal option in the heat.