|Agave nectar||3½ tbsps|
|Dark brown sugar||3½ tbsps|
|Sesame oil||3½ tsps|
|Fresh lime juice||3½ tsps|
|Light, reduced salt soy sauce||50g|
|Garden Gourmet mince||800g|
|Spring onions, washed and thinly sliced||200g|
|Ginger, peeled and grated||20g|
|Uncooked basmati rice||450g|
|Stir-fried Asian greens:|
|Sesame oil||2 tbsps|
|Garlic cloves, sliced||6|
|Piece ginger, peeled and shredded||5g|
|Long red chillies, sliced||2|
|Baby bok choy, halved||6|
|Choy sum, chopped||600g|
|Green beans, trimmed and sliced||300g|
|Low salt, light soy sauce||15g|
|Spring onions, washed and cut into thinly sliced scallions||5|
|Spring onions, washed and thinly sliced into scallions||5|
|Unsalted peanuts, chopped||100g|
|Red chillies, sliced||2|
The page that you are currently reading is an ad feature
- For the Korean mince, first whisk together agave nectar, brown sugar, sesame oil, lime juice, soy sauce and water in a mixing bowl and set to one side.
- In a large pan, heat the sesame oil over a medium heat and add the garlic and ginger, sauté for 2-3 minutes then add the Garden Gourmet mince and agave nectar and fry for 6-8 minutes. Then take off the heat and allow to cool. Once cooled add the sliced spring onions.
- Cook the rice according to pack instructions and set to one side, keeping warm.
- For the Asian greens: heat the oil in a large wok over high heat, add the garlic, ginger, chilli and cook for 1 minute or until crispy. Remove the garlic mixture from the oil and set aside. Add the bok choy, choy sum and beans to the wok and cook, stirring, for 3-4 minutes. Add the hoi-sin sauce and soy sauce and cook, stirring, for a further 1-2 minutes or until the greens are tender and then place in a large serving dish. Top the Asian greens with the crispy garlic mixture and spring onion scallions.
- To serve: divide the warm rice into ten bowls then add the mince into each bowl.
- Garnish each bowl with spring onions, peanuts, sesame seeds, sliced chilli, coriander and drizzle with hot siracha sauce.