Recipes Add Recipe

2 teaspoon Sugar, white, granulated or lump

2 tablespoon Sauce, soy, commercial

10 nuts Nut, chestnut, roasted

1 teaspoon Ginger, dried, ground

2 clove Garlic, peeled, raw

1 tablespoon Oil, canola

1 tablespoon Flour, cornflour, from maize & wheat starch

1 cup Stock, chicken, liquid, commercial

2 cup Beef, mince, premium, raw

1 cup Coriander, fresh, leaves & stem

2 spring onion Onion, spring, raw

2 chilli Chilli (chili), red, raw

4 cup Lettuce, cos, raw

• 1. Place beef mince in a bowl and add stock powder, cornflour and a little oil. 2. Heat the wok, ensure it is hot. Crumble in half of the mince. Stir-fry until mince is well browned. Remove first batch, reheat wok and cook remaining mince and then remove. 2. Reheat wok, add the oil, heat oil and add garlic and ginger. Stir-fry for 30 seconds. Add the water chestnuts and Kecap Manis. 3. Return the mince to the wok, toss for 1 minute. Add the coriander, stoss to mix. Spoon mince into serving bowl, sprinkle with spring onions and fresh chilli. Serve with chilled lettuce leaves.