Stuffed cap­sicums

Healthy Food Guide (Australia) - - FRONT PAGE -

Serves 4 Cost per serve $5.15 Time to make 20 min dairy free

2 tea­spoons sesame oil 500g lean beef mince 2 tea­spoons crushed gar­lic 1 tea­spoon grated gin­ger 2 tea­spoons Chi­nese five spice 1 ta­ble­spoon re­duced-salt

soy sauce 1 ta­ble­spoon

oys­ter sauce ¼ cup Chi­nese rice wine or dry sherry 600g frozen stir-fry veg­eta­bles, par­tially thawed 4 shal­lots, thinly sliced 200g dried thin egg noo­dles 1 tea­spoon corn­flour 1 ta­ble­spoon sesame

seeds, toasted

1 Heat oil in pan at medium-high heat. Add the beef mince, gar­lic, gin­ger and Chi­nese five spice. Cook, stir­ring to break up mince, for 2 min­utes, or un­til browned through. Add soy sauce, oys­ter sauce and Chi­nese rice wine; sim­mer for 1 minute. Add stir-fry veg­eta­bles and half the shal­lots to pan, and toss to heat through. 2 Mean­while, cook egg noo­dles ac­cord­ing to packet in­struc­tions, or un­til al dente. Drain, re­serv­ing 1 ta­ble­spoon of cook­ing wa­ter. 3 Com­bine the corn­flour with the re­served cook­ing wa­ter; then add it to beef and vegetable mix­ture, stir­ring, un­til sauce has thick­ened slightly. Di­vide egg noo­dles among 4 serv­ing bowls and top with beef and veg­eta­bles mix­ture. Gar­nish with sesame seeds and re­main­ing shal­lots.

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