Serves about 4, depending on what it's served with (feel free to double or even triple the ingredients)
Note: If you have a Thermomix, make your life easier by chopping the vegetables in it. Start with the onion, ginger, carrot and garlic (and chilli if using): 5 seconds, speed 5. Add red pepper: 2 seconds speed 5.
Good knob of fresh gingeranything between 25 and 50 g, chopped
Half or 1 fresh red chillideseeded (optional. Tip: I keep chillies in the freezer and use them from frozen), chopped
1carrotfinely chopped
1red pepperchopped
2tablespoonlight soy sauceor whatever soy sauce you have
1teaspoonfish sauce
To serve
Lime wedges
Fresh coriander or Thai basilunless you're seven years old and fresh herbs are just weird...
Other ingredients you can add: mushrooms
Instructions
Press Sauté and brown the mince. Break it down with a spoon.
Add the vegetables. Stir. Let them Sauté for 3-5 minutes.
Add the soy sauce and fish sauce. Make sure you deglaze well by scraping any burnt-on caramelised bits off the bottom of the inner pot with a wooden spoon.
Lock the lid in. Steam release handle pointing to Sealing. Press Manual and then programme anywhere between 5 and 15 minutes, this will always depend on how hungry you are. Do a natural release of 5 minutes minimum.
Serve with the lime wedges and fresh herbs if using.
Notes
Note for Thermomix usersIf you have a Thermomix, make your life easier by chopping the vegetables in it. Start with the onion, ginger, carrot and garlic (and chilli if using): 5 seconds, speed 5. Add red pepper: 2 seconds speed 5.NoteIt does well on Keep Warm if you want to prepare ahead and leave it keeping warm.*TerminologyQuick release means venting the steam as soon as the pressure cooking process finishes.Natural release means letting the float valve pop back down of its own accord, if it takes over 15 minutes, you're ok to release the rest of the steam (by turning the steam release handle to Venting) that may be left in order to unlock and open the lid.