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5 tablespoon Sauce, soy, commercial

1 chilli Chilli (chili), red, raw

1 tablespoon Oil, olive, pure

1 onion Onion, mature, brown skinned, peeled, raw

2 clove Garlic, peeled, raw

1 teaspoon Ginger, peeled, raw

1 serve Pasta bake, beef mince, with tomato sauce

1 cup Cabbage, white, raw

1 cup Capsicum, red, raw

1 cup Mushroom, common, raw

1 head Broccoli, raw

1 carrot Carrot, mature, peeled, raw

1 cup Coriander, fresh, leaves & stem

• In a small bowl combine the soy and chilli. Heat half the oil in a wok over a medium-high heat. Add the onion and stir-fry for 3 minutes. Add the garlic, ginger and curry powder and cook for 30 seconds. Stir in the mince and cook, tossing, for 4-5 minutes breaking up any lumps. Transfer to a plate and set aside. Add remaining oil to the wok and stirfry the cabbage, capsicum, mushrooms, broccolini and carrot for 5-7 minutes or until vegetables are just tender. Return the mince to the wok along with the soy and chilli. Toss until heated through. Remove from the heat and toss through the coriander. Serve immediately.

1/3 cup (80ml) soy sauce 1 red bird's eye chilli, deseeded, finely chopped 1 tbs olive oil 1 red onion, sliced 2 garlic cloves, crushed 1 1/2 tbs grated fresh ginger 1 tbs Keens original curry powder 500g Heart Smart beef mince 250g cabbage, finely shredded 1 red capsicum, deseeded, sliced 150g mushrooms, halved 1 bunch broccolini, trimmed, cut into short lengths 1 carrot, peeled, cut into matchsticks 1/2 cup fresh coriander leaves