Asia mince pan with ginger, oyster mushrooms and vegetables

Name: Asia mince pan with ginger, oyster mushrooms and vegetables
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3 Carrots; 2 Spring onions; 150 g Oyster mushrooms; 1 hazelnut-sized piece of ginger; 1 stick of lemongrass; 1 can(s) (314 ml) Bamboo shoots in strips; 2 TABLESPOONS Oil; 400 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 ml Vegetable broth; 6-8 TABLESPOONS Soy sauce; 4-5 Tsp Cornstarch

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

3 Carrots
2 Spring onions
150 g Oyster mushrooms
1 hazelnut-sized piece of ginger
1 stick of lemongrass
1 can(s) (314 ml) Bamboo shoots in strips
2 TABLESPOONS Oil
400 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 ml Vegetable broth
6-8 TABLESPOONS Soy sauce
4-5 Tsp Cornstarch

Directions

1
Peel and wash the carrots and cut or slice them into fine strips. Clean and wash spring onions and cut them diagonally into rings. Clean, wash and pick the mushrooms. Peel and finely chop ginger. Remove the outer leaves from the lemon grass. Wash lemon grass, grate dry and pound with the back of a knife. Let the bamboo drip off, catch the juice
2
Heat the oil in a pan. Fry the minced meat for 6-8 minutes while turning, season with salt and pepper and remove. Add the vegetables, mushrooms, ginger, lemongrass and bamboo to the hot frying fat and fry for 5-7 minutes, turning over. Deglaze with stock, bamboo juice and 6 tbsp soy sauce, add minced meat, simmer for 3-4 minutes
3
Mix starch with a little water. Boil the stock and thicken with it. Season with soy sauce and possibly some pepper. Everything in bowls and arrange. Basmati rice tastes good with it