This mince dish is something I made up on the fly one night when I was in a rush to put something on the table.
It doesn’t have an origin but I did infuse this dish with as many Asian flavours as I could find in my pantry at the time.
The resulting mince mixture is fragrant, sweet and makes a good addition to the weekday menu.
It has been so popular here that my husband specifically requested that I post the recipe on this blog.
This Asian flavoured mince is best served hot with rice.
I usually serve this up with a side of vegetables, a sprinkling of cashew nuts and a soft boiled egg cut in half.