Who doesn’t love a one pot wonder? Better still, one you can eat with your hands….literally, as it ends up falling in your hands with each bite! Practice makes perfect people…..hehe!
You may know this dish as a version of San Choy Bau. As always I find ways to load up on the veggies so it’s a little different, but soooo good! This is also a great dish to clean out the veggie bin in the fridge. I finely dice absolutely anything, or blitz it in the food processor is even easier, then it gets coated in all the beautiful flavour you put in.
Frying off the meat in one pan until the juices have evaporated intensifies the flavour. In another pan I have the diced veggies frying off as well. This saves time and makes sure the veggies get all caramelised and super tasty. Plonk them in together, then add your flavours.
Perfect for lunch leftovers or freezing as well. Who doesn’t love that!
- 4-6 serves
- 1 tbspn coconut oil for frying
- 1 onion
- 2 garlic cloves, finely chopped
- 2 cm knob of fresh ginger grated or finely chopped
- 1 kilogram mince - beef, chicken or pork
- 1 zucchini, finely diced
- 1 celery stalk, finely diced
- 1 carrot, finely diced
- Half a red capsicum, finely diced
- ½ cup broth
- 1 tbspn tomato purée
- ½ tbspn honey
- 2 tbspn fish sauce
- 1 tbspn Tamari
- 1 tspn five spice powder (optional)
- 1 tbspn Tapioca or cornflour, optional for thickening
- Spring onion, sliced finely
- 1 tspn sesame oil
- 1 lemon, juiced
- Fresh chilli to taste
- Simply add your favourite organic, nasty free tofu, lentils, quinoa and some finely chopped almonds for crunch.
- Melt the coconut oil in a large pot or wok and fry off the onion on a moderately high heat for a few minutes until softened slightly
- Lower the heat to medium and add the garlic and ginger. Stir until fragrant.
- Increase the heat to moderately high again and add the mince cooking until browned, and the juices have evaporated, separating the chunks as you go.
- While the meat is cooking, finely chop or process all of the vegetables.
- Add the vegetables to another pot with a little more coconut oil until vegetables slightly softened.
- Add the vegetables to the meat once both are cooked. You can add the veggies to the cooked meat if you like, cooking separately saves a little time and produces a nicer flavour in my books
- Combine all the sauce ingredients in a small bowl, ensuring the tapioca has mixed in well, and add to the dish.
- Add the finishing ingredients and stir through just before serving.
- Serve in lettuce cups or straight up in a bowl with cauliflower rice.