Recipe: Mince with an Asian twist

This fragrant dish leaves the house smelling good for hours. Plus it’s great to make for work lunches. Either serve with some rice of for a low carb alternative you can alway opt for lettuce wraps and add a touch of freshness.

  • 1kg mince
  • 8 water chestnuts finely chopped
  • 3 cloves of garlic minced
  • 1/2 cup parsley, chopped
  • 2 tsp Chinese five spice
  • 1 tbsp Tamari / coconut aminos
  • 2 tsp ginger
  1. Heat a little olive oil in a wok, add the garlic and water chestnuts. Fry until fragrant.
  2. Add the Chinese five spice, ginger and Tamari followed by the mince.
  3. Cooke the mince, storing through all the ingredients.
  4. Add the parsley and stir through.
  5. Cover and turn down the heat, leave for 20 minutes storing occasionally until and liquid has completely reduced.
  6. Garnish with parsley and serve. Best with either lettuce wraps or rice.

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