Minced meat and radish pan

Ingredients for 4 servings:

• 500 g radish(s), black
• 1 onion(s)
• 2 cloves garlic
• 1 piece(s) ginger, approx. 2 cm
• 1 tsp coriander seeds
• 2 tbsp peanut oil
• 500 g minced meat, mixed
• ½ tsp turmeric powder
• ½ tsp cumin powder
• some pepper, colorful from the mill
• 100 ml vegetable stock
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• some coriander leaves, chopped
• some mint leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Peel the radish and cut into approximately 1 cm cubes. Peel the onions and garlic cloves, peel the ginger, and finely dice everything. Briefly roast the coriander seeds in a non-stick pan without adding any fat until they begin to smell. Then let them cool briefly and roughly crush them in a mortar. Heat the peanut oil in a large pan or wok and fry the radish, onion, and ginger cubes for about 3 minutes, stirring constantly. Then add the garlic cubes, turmeric, cumin, and toasted coriander seeds, and fry for another 1 to 2 minutes, stirring constantly. Mix in the minced meat and fry until crumbly, seasoning with a little salt and a few turns of freshly ground pepper. Then deglaze with the vegetable stock. Stir in the soy sauce and oyster sauce, and let everything simmer for about 3 to 4 minutes. Season the minced meat and radish stir-fry with a little salt and a few grinds of freshly ground pepper, if desired. Sprinkle with freshly chopped coriander and garnish with a few mint leaves, if desired. Serve with basmati or wild rice.