Before you wonder what on earth I am doing including oyster sauce in a kosher recipe, let me explain. There are two types of oyster sauce — one that would definitely not get past the Beth Din and the other a vegetarian oyster sauce prepared from mushrooms. This, together with the rice wine vinegar, adds a delicious Chinese-style savoury taste, and I like the combination of the minced meat with crunchy water chestnuts. It is very versatile — serve in lettuce leaf boats or with rice or noodles. This would also make a delicious filling for tortilla wraps or tacos. If you want to add a kick to this, add a little chopped red chilli to the onion…
Makes four portions
Suitable for freezing
● 1 tbsp sesame oil
● Half small red pepper, deseeded and diced
● 1 onion, chopped
● 75 g diced courgette
● 300g minced beef
● 100g water chestnuts, finely chopped
● 60g baby sweetcorn cut into quarters
● 75g beansprouts
● 2 tbsp vegetarian oyster sauce
● 3 tbsp rice wine vinegar
● Heat the sesame oil in a wok or frying pan, add the red pepper, onion and diced courgette and cook for 3 minutes.
● Meanwhile, fry the minced meat in a dry frying pan, stirring to break up with a fork until browned.
● Add the meat to the wok, stir in the water chestnuts, sweetcorn and beansprouts, cooking for 2 to 3 minutes.
● Stir in the oyster sauce and rice wine vinegar and stir fry for 2 to 3 minutes until slightly thickened.