450g ground meat- beef, lamb, turkey, chicken or “meatless” ground meat
1 onion, diced
1 teaspoon salt
4–8 cloves garlic, chopped
1 tablespoon fresh ginger, grated, or use ginger paste
1/4 teaspoon chili flakes
1 red capsicum, chopped
2 stalks celery, diced (about 2 cups)
1/2 a large cabbage, diced, about 6 cups diced
6 cups chicken, beef or veggie broth
3 tablespoons rice vinegar
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
1/2 cup spring ions, sliced
sriracha or red chili paste, to taste
In a heavy bottom pot or Dutch oven, heat 1 teaspoon olive oil. Add the ground meat, onion and salt, and sauté over medium-high heat, stirring, breaking the meat apart, stirring about 6 minutes.
Lower heat to medium, add the garlic, ginger, chili flakes and sauté for 2-3 minutes.
Add the capsicum, celery and cabbage, sauté for just a few more minutes, then add the broth. Bring to a simmer, cover the pot, lower heat and simmer for 10 minutes or until cabbage has softened.
Season: Add the vinegar, soy sauce and sesame oil. Give a stir and taste. It should taste deep and tangy. If not add little more soy or vinegar to taste. Add a little sriracha or garlic chili paste to taste (or add more chili flakes) and stir in the spring onions.*If the broth becomes too salty add a little splash of water to dilute.
Garnish with spring onions, sesame seeds and a drizzle of sesame oil.
Recipe by Feasting at Home