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Categories:
vegetable oil ground beef onion garlic curry powder carrot celery button mushrooms chicken stock oyster sauce soy sauce noodles frozen peas Chinese cabbage
Viewed: 12 - Published at: 3 years agoIngredients
- 1 tbsp vegetable oil
- 1 lb ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, crushed
- 1 tbsp curry powder
- 1 large carrot, peeled and finely chopped
- 2 sticks celery, trimmed and thinly sliced
- 5 oz button mushrooms, thinly sliced
- 1 cup chicken stock
- 1/3 cup oyster sauce
- 2 tbsp dark soy sauce
- 1 lb thin fresh Chinese egg noodles
- 1/2 cup frozen peas
- 1/2 None Chinese cabbage, coarsely shredded
Method
- Heat the oil in a wok on high heat. Stir-fry the beef, onion and garlic until the beef is browned.
- Add the curry powder; stir-fry for 1 min or until fragrant. Add the carrot, celery and mushrooms; stir-fry until the vegetables soften.
- Add the chicken stock, oyster sauce, dark soy sauce and noodles; stir-fry for 2 mins. Add the peas and shredded cabbage; stir-fry until the cabbage just wilts.
