1 stick of lemon grass
2 - 4 red chillies (depending on desired spiciness)
2.5 cm piece fresh ginger
2 - 3 carrots
1 head of broccoli
2 dl soy beans
2 tsp Thai fish sauce
1 tbsp light brown sugar
10 g fresh mint
3 tbsp toasted sesame seed oil
500 g beef mince
300 g fresh thin rice noodles
- Wash the lemon grass and chillies, then slice thinly. Peel and grate the ginger finely.
- Peel and grate the carrot coarsely. Wash and cut up the broccoli into florets.
- Wash the lime and grate the zest. Then cut in half and squeeze out as much of the juice as possible.
- In a bowl, mix together the lime zest, juice, Thai fish sauce and sugar.
- Wash and chop the mint.
- Heat up the oil in a wok pan on low heat, then add the lemon grass, chillies and ginger and fry gently for 2 minutes.
- Add the mince and stir vigorously to prevent it from clumping. Fry until it's browned a little.
- Add the broccoli, carrots and noodles and stir until the vegetables soften.
- Pour over the lime/fish sauce mixture over the stir-fry and add the chopped mint and stir through for 1 more minute, then it's ready to serve.
Looking at the recipe card, it's from April 2006, but the recipe seems to be still available on-line here at the time of writing. Curiously it has only received 3 stars out of 5, but there were no comments as to why people didn't like it. I gave it 4 stars, removing one because the original recipe didn't have any veggies.
Lundulph thought the use of mince in a stir fry was quite unusual and novel, but says he quite liked the resulting texture. I guess strips of beef or chicken will do just as nicely.