Asian
The Lundins' Asian stew
A warming mince stew with five spice, Japanese soy sauce and crispy chilli oil.
Asian-inspiredServes about 4
Ingredients
- 400 g mixed beef and pork mince
- 1 yellow onion, chopped
- 2 garlic cloves, finely chopped
- 1–2 tbsp oil (for frying)
- 1½ tbsp concentrated liquid stock (any kind — preferably veal or beef)
- 1½ tbsp Japanese soy sauce
- 3 tsp crispy chilli oil, or to taste
- 2 tsp five spice
- Salt and pepper, to your taste and tradition
- 300 ml water
Method
- Peel and chop the onion. Finely chop the garlic.
- Heat a little oil in a frying pan.
- Brown the mince with the five spice, breaking it up into small pieces.
- Add the onion and fry until softened.
- Add the garlic and fry for another minute or so, without letting it burn.
- Transfer everything to a saucepan so the liquid can simmer without reducing too quickly.
- Add the concentrated stock, soy sauce and crispy chilli oil. Stir well.
- Pour in the water and simmer over a low to medium heat for about 10 minutes.
- Season with salt and pepper. Adjust the seasoning until it tastes just right.