1 ½ tablespoons olive oil
2 teaspoons minced ginger
2 teaspoons minced garlic
500 chicken mince
½ medium cabbage
4-6 spring onions
2 tablespoons soy sauce
1-2 tablespoons sweet chilli sauce
½ tablespoon brown sugar
Directions to Cook:
Mix together the soy sauce, sweet chilli sauce, brown sugar and ½ tablespoon olive oil and set aside.
Peel and grate carrot. Finely shred cabbage. Finely slice spring onions.
Heat remaining 1 tablespoon of olive oil in a large frypan over medium-high heat. Add chicken mince, ginger and garlic. Season with salt and pepper. Cook until mince is browned through. Add carrots and cabbage to the pan and stir over high heat until cabbage wilts slightly. Add the spring onions and cook a further 1-2 minutes.
Stir in the sauce and toss through over heat for 1-2 minutes.
Serve with rice or noodles.
NOTE: The sweet chilli sauce gives this recipe a good kick. Reduce (or add) according to personal taste.
*Add 1 small finely diced or sliced red capsicum. Toss through with carrot and cabbage.
*Add corn kernels.
Gluten Free Variation:
I use *Fountain Soy Sauce as it is gluten free.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.