Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Peggy’s Ki Sei Ming

Peggy's Ki Sei Ming recipe, brought to you by MiNDFOOD.

Peggy’s Ki Sei Ming

Here’s an easy one-pot meal for the family making the most of in season cabbage – the humble autumn vegetable.

Serves 4

2 tbsp vegetable oil

3 celery stalks, finely diced

3 spring onions, thinly sliced

500g lean beef mince

2 x 40g packets chicken

noodle instant soup

½ cup long grain rice

2 tbsp curry powder

2 cups chicken stock

¼ large cabbage,

finely shredded

1 long red chilli, deseeded,

cut into thin strips

Chinese fried noodles, optional

soy sauce, to serve

1. Heat oil in a large frying pan or wok. Add celery and cook for 3 minutes or until tender.

2. Add onion and cook for 1 minute. Add mince and cook for 4-5 minutes or until browned. Stir in instant soup, rice, curry powder, stock and ⅓ cup water. Season with salt and pepper. Stir until well combined. Bring to the boil, reduce heat to medium-low and simmer, covered, for 20 minutes or 
until rice is tender.

3. Place shredded cabbage over the beef mixture. Cook, covered, for 2-3 minutes or until cabbage has just wilted and is bright green. Remove from heat; stir through. 
Top with chilli and fried noodles, if desired, and 
serve with soy sauce.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2013. All Rights Reserved

Web Design Sydney