Ingredients
- 1 brown onion, very finely diced
- 2 sticks celery, very finely diced
- 6 cloves garlic minced
- 6cm piece ginger, minced
- 1 stick lemongrass, very finely chopped
- ½ tsp ground Szechuan pepper
- ¼ cup vegetable oil
- 200g button mushrooms, very finely chopped
- 500g pork mince
- 2 Tbsp Vietnamese fish sauce
- 2 tsp chilli-garlic sauce
- 1 Tbsp coconut sugar, grated
- 2 cups beef stock
- flat rice noodles, grilled Tuscan kale and fried garlic, to serve
Instructions
Preparation time: 15 minutes
Cooking time: 40 minutes
Serves: 4-6
1 Fry the onion, celery, garlic, ginger, lemongrass and Szechuan pepper in a large heavy-based pan set over a moderate heat for 5 minutes, until aromatic. Add the mushrooms and continue cooking for a further 5 minutes, then set aside.
2 Pour the remaining oil into the saucepan, add the mince, then fry until well-browned. Return the vegetables to the saucepan along with the fish sauce, chilli-garlic sauce, sugar and stock. Simmer for 40-45 minutes, until the sauce has thickened. Serve with rice noodles, kale and fried garlic.