Dinner: Mince and Pickles

This is a dish I learned from my mum. I love this dish because I love anything appetising with rice and this is a very appetising dish... especially with rice...

This is my first time giving a step-by-step photo post, so here goes:

Ingredients:

• 500g Veal mince (pork or beef also works fine)
• 1 packet Chinese pickled mustard
• 4T cooking oil
• 3-5 cloves garlic (depends how much you like garlic)
• small knob of ginger (size depends on how ginger-y you like it)
• 3-5 chillis (depends how spicy you like it)
• 2T oyster sauce
  
• 2T soy sauce
• 1/2t sugar
• 1T white pepper
• 1T lemon juice
• 1/4c water
• 1/2t tapioca flour dissolved in 4T water (just to thicken at the end. Can substitute with cornflour)

For those who don't know what Chinese pickled mustard looks like, here's a pic:

It tastes sour-ish and is crunchy :)

Method:

1. Rinse the pickled mustard in cold water.
2. Chop the mustard into small pieces.

3. Pan fry (no oil necessary) mustard over a medium flame. (this is to dry out the mustard so that it can absorb the juices of the dish later)

4. While the mustard is in the pan, finely chop garlic, ginger and chillies (i usually remove the seeds)

5. Once the mustard has been in the pan for a good 5-10 minutes, you should notice that most of the moisture has evaporated. Remove it and place it in a bowl for later use.

6. Add oil to the pan and add garlic, ginger and chillies. Fry for 1-2 minutes until fragrant.

7. Add mince and brown. (you can turn up the heat here) I used veal mince from Coles :)

8. Once the mince is brown, lower the heat. Add the mustard and combine with the mince.
9. Add oyster sauce, soy sauce, sugar, white pepper and lemon juice. Mix to combine well.

10. Add water and let it simmer for 5-10 minutes.
11. Add tapioca flour dissolved in water and mix well with pork
12. Serve over white rice and enjoy!