1/3 cup (80ml) soy sauce
1 red birds eye chili, de seeded and finely chopped
1 tbspn MCT Oil
1 red onion sliced
2 garlic cloves crushed
1 1/2 tbspns grated fresh ginger
1 tnspns curry powder
500g Veal Mince (you will need to make your own after removing
all fat and marbling)
250g Cabbage finely chopped
1 red capsicum de seeded, sliced
150g mushrooms, halved
1 bunch broccoli trimmed, cut into short lengths
1 carrot peeled, cut into match sticks
1/2 cup fresh coriander leaves
In a small bowl combine the soy and chili. Heat half the MCT oil in a wok over a medium high heat.
Add the onion and stir fry for 3 minutes. Add the garlic, ginger and curry powder and cook for 30
seconds. Stir in the mince and cook tossing for 4-5 minutes breaking up any lumps. Transfer to a
plate and set aside.
Add remaining oil to the wok and stir fry the cabbage, capsicum, mushrooms, broccoli and carrot
for 5-7 minutes or until vegetables are just tender.
Return the mince to the wok along with the soy and chili. Toss until heated through. Remove from
the heat and toss through the coriander. Serve immediately.
1 red birds eye chili, de seeded and finely chopped
1 tbspn MCT Oil
1 red onion sliced
2 garlic cloves crushed
1 1/2 tbspns grated fresh ginger
1 tnspns curry powder
500g Veal Mince (you will need to make your own after removing
all fat and marbling)
250g Cabbage finely chopped
1 red capsicum de seeded, sliced
150g mushrooms, halved
1 bunch broccoli trimmed, cut into short lengths
1 carrot peeled, cut into match sticks
1/2 cup fresh coriander leaves
In a small bowl combine the soy and chili. Heat half the MCT oil in a wok over a medium high heat.
Add the onion and stir fry for 3 minutes. Add the garlic, ginger and curry powder and cook for 30
seconds. Stir in the mince and cook tossing for 4-5 minutes breaking up any lumps. Transfer to a
plate and set aside.
Add remaining oil to the wok and stir fry the cabbage, capsicum, mushrooms, broccoli and carrot
for 5-7 minutes or until vegetables are just tender.
Return the mince to the wok along with the soy and chili. Toss until heated through. Remove from
the heat and toss through the coriander. Serve immediately.
Little Leakers
Curried Veal And Vegetable Stir Fry