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1.
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Heat the oil in a deep pan or wok over medium-high heat.
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2.
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Dice your onion and add it into the pan.
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Cook until it turns translucent, stirring as you go.
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3.
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Add your beef mince and cook until browned.
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4.
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Add your diced carrot and green beans.
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Cook until softened a bit then add your cabbage and cook for a minute to wilt it.
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5.
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Add the chicken stock/soup and stir through to mix everything up.
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About now I place a lid over my wok to let the veggies steam and soften and get smaller.
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6.
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By now you should have a bit of a juice going on at the bottom of the wok.
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So its time to add your soy sauce, oyster sauce and curry powder.
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Give everything a good stir.
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Give your dish a taste as now is a good time to adjust the flavours if you would like too.
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7.
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Add your mushrooms.
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Stir and put the lid back on.
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Let everything soften up some more and get more juice in the pan.
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You can take it off the heat at this stage if you like.
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Dont be like me and leave it on the heat and burn your wok!
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I hope you enjoy this yummy dish.
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Serve it with noodles or rice mixed in.
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Whatever your family prefers!