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.

Stir Fry Asian Mince

Print Recipe

• CourseMain Dish

Servings

4

Servings 4

Stir Fry Asian Mince Print Recipe CourseMain Dish Servings 4 Servings 4

Ingredients

• 500 g minced beef or pork
• 1 tbsp vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, crushed
• 2 tsp minced ginger
• 2 tbsp kecap manis
• 1 tbsp soy sauce
• 2 tsp hoisin sauce
• 2 tsp Chinese five spice powder
• 1 tsp sesame oil
• 1 tsp sesame seeds
• 2 tbsp cold water
• 2 tsp cornflour

Servings:

Instructions

1. In a small bowl mix together kecap manis, soy sauce, hoisin sauce and Chinese 5 spice powder and set aside.
2. Heat oil in a pan or wok over medium heat and fry onions, garlic and ginger together for about 5 minutes or until onions are soft.
3. Increase the heat and add the minced beef or pork, breaking up the lumps and stirring until the meat is no longer pink.
4. Add the soy sauce mixture to the pan and stir fry for a further 5 minutes until all the meat is coated.
5. Add the sesame oil, sesame seeds and fish sauce to the pan or wok and stir to combine. Continue cooking for a further 5-10 minutes.
6. Dissolve this cornflour in the water and pour the mixture into the pan or wok with the mince. Stir thorough the mince until the liquid has thickened.
7. Serve the cooked mince hot over rice and vegetables.

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