I make no claims for its authenticity, but this makes a quick and easy cheap midweek meal, ideally suited for using up any vegetables that you might have languishing in the fridge. I used courgettes and peppers this time, but you could use carrots, frozen peas, mushrooms — anything really.
When we served it to Wee Girl, we picked the vegetables out of the mince and to my astonishment, she polished it off, something which I was not expecting.
There’s no chilli in it, so you may want to serve it alongside some chilli sauce or chopped chillies, or you could add a chilli in with the ginger and garlic if you’re not having to worry about fussy children.
– 1 tbsp groundnut oil
– thumbsize piece of ginger, grated
– 3 garlic cloves, finely chopped
– 2 peppers, diced
-2 courgettes, diced
– 500g pork mince
– 1 tbsp fish sauce
– 3 tbsp rice vinegar
– 4 tbsp soy sauce
– a pack of basil
– a handful of spring onions, sliced
– jasmine rice to serve
– lettuce leaves (ideally little gem) to serve
– chilli sauce, etc to serve
1. Heat the oil in a wok until smoking. Add the garlic and ginger and stir-fry for a minute.
2. Add in the peppers and stir-fry for 3 minutes, then add the mince and fry for 5 minutes.
3. Pour over the fish sauce, vinegar and soy sauce and reduce the heat. Simmer for 5 minutes or so until the mince is cooked through. Add the basil and stir until wilted.
4. Scatter with the spring onions and serve with jasmine rice and lettuce leaves.