🍚 Got you an easy, delish, satisfying Zingyyyyy recipe with a satisfying crunch factor for the week ahead! (It’s even got hidden veg if you have slightly fussy eaters 😉)
Swap the protein to be your choice
Serves: 4
Prep time: 10 mins // Cook time: 15 mins
INGREDIENTS
- 500g pork mince
- 2 tbsp Mixed Roots Thai Zinger seasoning blend
- 1 tbsp oil (I prefer Peanur oil for a lot of Asian style meals)
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, minced
- 1 cup mixed vegetables (fresh or frozen) Broccoli, Capsicum, Carrot, Green beans
- Shredded Cabbage 1 cup
- Water chestnuts (if possible) 1 small can, sliced up
- Juice of ½ lemon or lime
- Handful fresh coriander, chopped (some set aside to garnish at the end.)
To Serve
- Steamed jasmine rice
- Lemon or lime wedges
- Crispy shallots
- In a heavy bottomed pan, heat oil.
- Add the shredded cabbage along with the ginger and garlic.
- Stir well till you don’t smell the raw garlic.
- Add the Thai Zinger and give it another good stir.
- The mince and chopped coriander goes in next.
- Give the mix a really good stir, breaking up any lumpy bits.
- When the mince is nearly cooked, add the mixed veg & water chestnuts and stir well. (Depending on my mood, I sometimes I add a splash of fish sauce as well!)
- Squeeze over lemon or lime juice.
- Stir through the coriander set aside
- Taste and add a little more Thai Zinger if desired.
- Spoon over fluffy jasmine rice.
- Garnish with extra coriander and a lemon wedge.
- Crispy shallots are your secret weapon for extra crunch!!!
My two cents’ worth:
For a richer, more authentic Thai-style version, stir through:
- 1 can coconut cream, OR
- 2 tbsp peanut butter and a splash of water
This turns the dish into a creamy Thai Zinger coconut mince bowl that’s fantastic for meal prep and freezes well.
Yummmmm 😋