Recipes
Date posted: 12/06/2020
Ingredients
| Agave nectar | 3½ tbsps |
| Dark brown sugar | 3½ tbsps |
| Sesame oil | 3½ tsps |
| Fresh lime juice | 3½ tsps |
| Light, reduced salt soy sauce | 50g |
| Water | 5 tbsps |
| Garden Gourmet mince | 800g |
| Spring onions, washed and thinly sliced | 200g |
| Garlic, minced | 20g |
| Ginger, peeled and grated | 20g |
| Uncooked basmati rice | 450g |
| Stir-fried Asian greens: | |
| Sesame oil | 2 tbsps |
| Garlic cloves, sliced | 6 |
| Piece ginger, peeled and shredded | 5g |
| Long red chillies, sliced | 2 |
| Baby bok choy, halved | 6 |
| Choy sum, chopped | 600g |
| Green beans, trimmed and sliced | 300g |
| Hoi-sin sauce | 50g |
| Low salt, light soy sauce | 15g |
| Coriander | 40g |
| Spring onions, washed and cut into thinly sliced scallions | 5 |
| Garnish: | |
| Spring onions, washed and thinly sliced into scallions | 5 |
| Unsalted peanuts, chopped | 100g |
| Sesame seeds | 10g |
| Sriracha | 30g |
| Coriander leaves | 20g |
| Red chillies, sliced | 2 |
Method
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- For the Korean mince, first whisk together agave nectar, brown sugar, sesame oil, lime juice, soy sauce and water in a mixing bowl and set to one side.
- In a large pan, heat the sesame oil over a medium heat and add the garlic and ginger, sauté for 2-3 minutes then add the Garden Gourmet mince and agave nectar and fry for 6-8 minutes. Then take off the heat and allow to cool. Once cooled add the sliced spring onions.
- Cook the rice according to pack instructions and set to one side, keeping warm.
- For the Asian greens: heat the oil in a large wok over high heat, add the garlic, ginger, chilli and cook for 1 minute or until crispy. Remove the garlic mixture from the oil and set aside. Add the bok choy, choy sum and beans to the wok and cook, stirring, for 3-4 minutes. Add the hoi-sin sauce and soy sauce and cook, stirring, for a further 1-2 minutes or until the greens are tender and then place in a large serving dish. Top the Asian greens with the crispy garlic mixture and spring onion scallions.
- To serve: divide the warm rice into ten bowls then add the mince into each bowl.
- Garnish each bowl with spring onions, peanuts, sesame seeds, sliced chilli, coriander and drizzle with hot siracha sauce.