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Dinner tonight was so awesome I am blogging it so I remember!
Ingredients
- Trio ginger/garlic/spring onions
- Oil
- 100ish grams of beef mince
Vegies
- one smallish/medium sized eggplant in one inch cubes
- one zucchini in one inch cubes
- can water chestnuts, drained
Sauce (mix up ready to go)
- 125 mls chicken stock
- 125 mls chicken master stock (or just use normal chicken stock)
- 2 tablespoons oyster sauce
- 2 tablespoons kecap manis
- 2 tablespoons CHILI BEAN IN SOYA OIL
- 1 tablespoon Chinese vinegar
- Cornflour slurry to thicken
------
1) heat wok, add oil, add trio, fry for ten seconds, add beef mince as crumbled as possible. Let it fry for a bit until it's mostly brown, and then start tossing it about a bit to make sure it's all done.
2) Add vegies and strifry for a few minutes, tossing around. Add sauce and bring to boil with lid on. Maybe 5 minutes? Then take lid off and check it out. Eggplant should be mostly done, so stir it around a bit more to release more water from the sauce and finalise cooking. Eggplant should be in cubes still, not turned into mush. (I have learnt a lot about cooking eggplants LOL)
3) Add slurry, stiry until it's thick and done, put in serving plate. I had fresh chopped spring onion greens on top, but I think a drizzle of toasted sesame oil would be the perfect trick.
Ingredients
- Trio ginger/garlic/spring onions
- Oil
- 100ish grams of beef mince
Vegies
- one smallish/medium sized eggplant in one inch cubes
- one zucchini in one inch cubes
- can water chestnuts, drained
Sauce (mix up ready to go)
- 125 mls chicken stock
- 125 mls chicken master stock (or just use normal chicken stock)
- 2 tablespoons oyster sauce
- 2 tablespoons kecap manis
- 2 tablespoons CHILI BEAN IN SOYA OIL
- 1 tablespoon Chinese vinegar
- Cornflour slurry to thicken
------
1) heat wok, add oil, add trio, fry for ten seconds, add beef mince as crumbled as possible. Let it fry for a bit until it's mostly brown, and then start tossing it about a bit to make sure it's all done.
2) Add vegies and strifry for a few minutes, tossing around. Add sauce and bring to boil with lid on. Maybe 5 minutes? Then take lid off and check it out. Eggplant should be mostly done, so stir it around a bit more to release more water from the sauce and finalise cooking. Eggplant should be in cubes still, not turned into mush. (I have learnt a lot about cooking eggplants LOL)
3) Add slurry, stiry until it's thick and done, put in serving plate. I had fresh chopped spring onion greens on top, but I think a drizzle of toasted sesame oil would be the perfect trick.
