Mince with Crispy Chilli Oil

Serves 4

This will work with any mince you like, meat or veggie. You are bulking it out with three types of vegetables that are all made to be the same size as the mince, so it’s a great way to smuggle veg into a meal.

The crispy chilli oil is a magical ingredient. Talk about addictive!! Two heaped tablespoons might sound a lot, but I figure you’re not going to be making this if you don’t like chilli, and although it’s spicy, it’s not that spicy really. I also garnish mine with slices of fresh red chilli for a pop of colour and a spike of extra heat.

Ingredients:

1 tsp coconut oil

1 onion, finely diced

1 large carrot, grated

1 pepper, finely diced

300g mince (turkey, pork, beef, chicken, soya, quorn)

1-2 tbsp soy sauce (gluten-free if required)

1 tbsp oyster sauce (leave out if vegetarian/vegan) (gluten-free if required)

2 heaped tbsp crispy chilli oil (gluten-free/vegan/vegetarian if required)

Step 1: In a wok, or large frying pan, melt the coconut oil over a medium-high, then add the diced onion, cook for a few minutes, stirring often, before adding the carrot and pepper. Continue to stir and cook for a couple more minutes, then add the mince.

Step 2: Cook the mince until it is browned and dry (any water should be cooked until evaporated) then add the seasoning of soya sauce, oyster sauce (if using) and crispy chilli oil. Continue to cook for about five-ten minutes, stirring often until everything is coated, glossy and tastes delicious.

Serve with rice or noodles. I also like it with a crunchy cucumber salad dressed with lime juice and salt.