How to Cook a "No Empty Cupboard" Meal

by Ian Eyles

This is quick and easy requiring only a few extras. Nothing fancy but very filling.

Supplies

  • 250 Grams Minced beef
  • 3 Spring onions
  • 1 Clove of garlic
  • 2 Bunches Bok Choy
  • Pepper
  • Salt
  • 400 Grams Tinned tomato
  • Tomato paste
  • 1 Centimeter Ginger
  • 2 Large flat mushrooms
  • Instructions

    Step 1

    Fry off the mince until it is brown and broken up.

    Step 2

    Chop the spring onions.

    Step 3

    Stir through the mince.

    Step 4

    Coarse chop the garlic and stir through the mince.

    Step 5

    Use however much Bok Choy you have making sure the leaves are washed.

    Step 6

    Finely slice the leaves.

    Step 7

    Add to the pan and allow to wilt before storing through the meat.

    Step 8

    Season with fresh ground pepper.

    Step 9

    Add an appropriate amount of salt for your taste but don't go overboard.

    Step 10

    Stir in a tin of diced tomatoes.

    Step 11

    Add a good squirt or two of the tomato paste.

    Step 12

    If possible use fresh ginger. Keep some in the kitchen if you use it all the time or freeze in a bag.

    Step 13

    Course chop the ginger and stir through. Simmer the mix until the moisture is thick.

    Step 14

    Lightly fry the mushrooms face down before turning face up.

    Step 15

    Cook the mushrooms until they are dark but not burnt. You can season with salt, pepper, lemon juice and/or vinegar.

    Step 16

    Plate up the mushroom.

    Step 17

    Spoon the mix over the mushroom.

    Step 18

    You can top it with a little Parmesan cheese if you want.

    Step 19

    Garnish with some asparagus fried in some butter and olive oil.