Ki See Ming
"I acquired this recipe from an old Wynnum West State School fund raiser cooking book. It really is a good filler for making the dollar go further."
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 tablespoons butter
- 1 large onion, sliced
- 3 stalks celery, cut into bite-size pieces
- 1 cup frozen cut green beans
- 1⁄2 head cabbage, diced
- 1 lb ground beef (mince)
- 1 (12 ounce) package flat rice noodles, cooked as per instructions
- 2 chicken stock cubes, crumbled
- 2 tablespoons soy sauce
- 4 fluid ounces water
directions
- Melt butter in a large heavy skillet over medium heat.
- Saute onion until soft and translucent, but don't brown.
- Stir in celery, frozen beans, and cabbage.
- Add mince or ground beef, and cook until the meat is evenly browned.
- Add crumbled chicken stock cubes and soy sauce.
- Add cooked noodles and 4 fluid oz of water.
- Reduce heat, and simmer for 15 minutes.
- Service with extra soy sauce if requried.
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RECIPE SUBMITTED BY
<p>I live on the east coast of Australia. I am a proud descendant of two Aboriginal tribes. <br /><br />I spent my early childhood in Western Queensland and the Northern Territory. My mother was employed as a cook on various cattle and sheep stations. Through my mother I learnt to love and enjoy cooking fresh food. <br /><br />Last September, 2003, I had the pleasure of meeting JenT, Jewelies, their respective DHs and Jewelies? gorgeous daughter who was a treat to meet. One day, I hope I can go to New Zealand to visit JenT?s homeland. <br /><br />I enjoy reading cookbooks for cover to cover. My goal is to cook all the recipes I have collected in my Zaar cookbook.</p>
