As with so many recipes, in so many kitchens, that come into existence after a good rummage through the fridge, freezers and cupboards - this stir fry was no exception. Brilliantly easy, as it is vibrantly colourful, and even better if part prepared the day before. The addition of chutney, sultanas and chili give it a sweet tang and a kick that could just leave you unable to resist dipping back into the pot for a little more.
What went in mine...? (Serves 3-4, with rice or noodles)
500g Beef Mince
4 x Tsps. Onion Chutney (any kind is fine)
20g Sultansas soaked in 2 Tbsps of rice wine (optional, but if using do it a couple of hours before prepping the meat mix)
1 x Tsp Ground White Pepper
1 x Red Chili (finely chopped)
2 x Cloves Garlic (crushed)
1 x Packet (approx. 125g) of Baby Corn (cut in half lengthways)
1 x Packet (approx. 200g) of Tended Stem Brocolli (cut into manageable bite-size pieces)
3 x Tbsps. Soy Sauce (I use gluten free, but normal is the same)
150g Closed Cup Mushrooms (sliced) - replace with 100g or less of shiitake mushrooms for more oriental flavours
150ml Boiling Water
1 Tbsp Olive Oil (or your chosen stiryrfy oil)
Feel free to add more chili and soya sauce if it suits your taste...
What did I do...?
1. If you have time for preparation (preferably the day before but if not even an hour before will help), mix the beef mince, chutney, ground white pepper and sultanas plus juices from soaking (if using). Mould into a ball and wrap in cling-film and store in the fridge. If you don't have time, just mix it all together and move onto the next step.
2. In a wok, heat the oil and add the mince mixture - crumbling it through your fingers as you add it to the searing oil. Fry on a high heat, while continuing to break it up with your cooking tool - until it has formed into tiny clumps of browned meat. Add the soy sauce, garlic and chili, turn the heat down and cook for a couple of minutes.
4. Add the corn, broccoli and water and simmer until the broccoli begins to tender slightly - now add the mushrooms and cook until they're soft, stirring occasionally so all the veg is cooked to your liking.
5. Season to taste and served with boiled rice or noodles.
The CC :) xx