Ingredients
Directions
- 1
Cook the chilli oil with garlic and ginger on medium for 2 minutes until fragrant.
- 2
Add the sauce into the pan and cook on medium for 10 minutes or until reduced by 1/2.
- 3
In a large wok or pan on high add veg oil and mince. Cook stirring until it begins to colour for 4-5 minutes.
- 4
Add the stock powder and 3/4 of the sauce from above and mix well for 2 minutes.
- 5
Taste and season with salt and pepper.
Notes
Served with heaps of chopped spinach, brown rice, carrot ribbons, cucumber, charred broccolini, some spring onions, coriander and finished with lemon.
