Mince-vegetable pan \"Asian style\"

Name: Mince-vegetable pan \"Asian style\"
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Head pointed cabbage (about 600 g); 200 g Sweet peas; 1 collar (approx. 200 g) Spring onions; 1 medium onion; 2 TABLESPOONS Sesame seed; 1 TABLESPOON Oil; 600 g Minced beef; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Soy sauce; 100 ml Asia sauce

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Head pointed cabbage (about 600 g)
200 g Sweet peas
1 collar (approx. 200 g) Spring onions
1 medium onion
2 TABLESPOONS Sesame seed
1 TABLESPOON Oil
600 g Minced beef
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Soy sauce
100 ml Asia sauce

Directions

1
Cut the pointed cabbage into quarters, remove the stalk and the outer leaves. Cut quarters into finger-wide strips. Wash and clean the mangetouts. Clean and wash spring onions and cut them diagonally into rings about 3 mm thick.
2
Peel the onion and cut into strips. Heat the wok or pan and roast the sesame seeds in it until golden. Remove and put aside. Heat the oil in the wok and fry the mince in it for about 5 minutes until crumbly.
3
Season with salt and pepper. Add the onion, pointed cabbage, mange-tout and spring onions and fry over a high heat for about 5 minutes. Remove from heat and season with soy and Asian sauce.
4
Sprinkle with sesame seeds and serve. Basmati rice tastes good with it.