1 tbsp vegetable oil
1 onion, cut into wedges
1 tsp finely ground ginger
1 garlic clove, squashed
500g meat mince
2 tsp curry powder
1/2 Chinese cabbage, (wombok) finely destroyed
125g green beans, managed, cleaved
1 carrot, stripped, cut into matchsticks
1 stem celery, cut
227g can water chestnuts, depleted, cut
1 cup chicken stock
1/4 cup clam sauce
2 tbsp soy sauce
1 long red bean stew, cultivated, slashed
1 tsp sesame oil
400g pkt new plain rice noodles drenched, depleted
1/4 cup cleaved coriander
1/4 cup squashed peanuts (discretionary)
Warmth oil in wok or enormous griddle on high. Sautéed food onion, ginger and garlic for 1-2 mins until onion is delicate.
Add mince and curry powder to container and cook or 4-5 mins, until carmelized, separating irregularities with the rear of a spoon.
Blend in vegetables, water chestnuts, stock, sauces, bean stew and sesame oil. Sautéed food for 1-2 mins until cabbage starts to shrivel and vegetables are simply delicate.
Throw through noodles and coriander. Pan fried food for 1 min. Serve sprinkled with peanuts.