Hakka Keema Stir-Fry

Ingredients

In this Hakka adaptation of the original Indian keema, we incorporate Hakka cuisine's characteristic flavors and ingredients. The addition of soy sauce and chili garlic sauce gives the dish a unique twist, adding a savory and spicy element to the traditional keema. The stir-frying technique used in Hakka cuisine brings a delightful crunch to the dish, enhancing its texture and overall experience. We alse have the original recipe for Keema, so you can check it out.

• 500g (1.1 lb) minced meat (chicken, beef, or lamb) 500g (1.1 lb) minced meat (chicken, beef, or lamb)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 green chili, finely chopped 1 green chili, finely chopped
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon chili garlic sauce 1 tablespoon chili garlic sauce
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a large pan or wok over medium heat.
2. 2.
   Add the chopped onion, minced garlic, grated ginger, and green chili. Sauté until the onion turns translucent.
3. 3.
   Add the minced meat to the pan and cook until browned, breaking it up with a spatula.
4. 4.
   Add the sliced bell pepper and julienned carrot. Stir-fry for a few minutes until the vegetables are slightly tender.
5. 5.
   In a small bowl, mix together soy sauce, chili garlic sauce, cumin powder, coriander powder, turmeric powder, and salt.
6. 6.
   Pour the sauce mixture over the meat and vegetables. Stir well to coat everything evenly.
7. 7.
   Cook for another 5-7 minutes, stirring occasionally, until the flavors meld together and the meat is fully cooked.
8. 8.
   Garnish with fresh cilantro leaves and serve hot with steamed rice or noodles.

Treat your ingredients with care...

• Minced meat — Ensure that the minced meat is cooked thoroughly to avoid any food safety concerns. Use lean meat for a healthier option.
• Soy sauce — Opt for low-sodium soy sauce if you prefer to reduce the overall salt content of the dish.
• Chili garlic sauce — Adjust the amount of chili garlic sauce according to your spice preference. Add more for extra heat or reduce for a milder flavor.

Tips & Tricks

• For a vegetarian version, replace the minced meat with crumbled tofu or textured vegetable protein (TVP).
• Customize the vegetables according to your preference. You can add mushrooms, snow peas, or baby corn for additional variety.
• Serve the Hakka Keema Stir-Fry with Hakka noodles or steamed jasmine rice for a complete meal.
• Adjust the spice level by adding more or less green chili or chili garlic sauce.
• Make a larger batch of the stir-fry and use it as a filling for wraps or sandwiches the next day.

Serving advice

Serve the Hakka Keema Stir-Fry hot as a main dish accompanied by steamed rice or noodles. Garnish with fresh cilantro leaves for added freshness and flavor.

Presentation advice

Present the Hakka Keema Stir-Fry in a vibrant serving dish to showcase the colorful vegetables. Sprinkle some sesame seeds on top for an extra touch of visual appeal.