Chicken or beef chili mint              serves 4 
 

Submitted by [email protected]
 


This recipe is from an old co-worker in the casino industry.  Sophia is Philippina, and she would bring this in for lunch.  I eventually had to learn to make it at home. 

 

1       lb. minced chicken (not ground, fine chop it yourself)

          (may substitute 1 lb. chili ground-large grind-beef)

1       bunch green onions, all parts chopped

1       bunch fresh mint, leaves picked off stems

2       or more fresh green chilies, like cerrano or jalapeno or dried chilli flakes

8       oz. green beans or asparagus spears, cut into 2 inch sections (optional)

2       Tbsp. oil

4       Tbsp. hoisan sauce

2       Tbsp. oyster sauce

1       or more Tbsp. soy sauce

 

Heat oil in large pan or wok over high heat.  Add meat and fry, stirring often, until all liquid has evaporated and meat is beginning to sizzle.  Add onions and peppers and cook for 1-2 minutes more. Turn heat to lowest setting. 

 

Add oyster and hoisan sauce and stir well to coat meat all over.  Wet with the soy sauce to moisten more, but you are not looking for a ‘gravy,’ just coating the meat bits.

 

Stir in the mint and cover with a lid.  Turn off heat, let rest for 5 minutes to wilt mint.  Stir through again and serve over steamed rice.

 

 

Variation:  substitute Thai or Sweet basil for the mint.

 

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