This meal was created one night when there was a mexican stand off in the kitchen. Actually not really. Neither Al or I wanted to cook – and clearly I was more hungry so I caved. Am ever so glad I did because this took next to no time to make and it was so fresh and delicious!
| Prep Time | 15 minutes |
| Servings |
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Ingredients
- 1 kg Chicken Mince
- 400 grams Red Kidney Beans washed, drained and partially dried.
- 400 grams Chick Peas washed, drained and partially dried.
- 3 cups Bean sprouts
- 5 tbsp Salted Peanuts Crushed/dry blended
- 3 branches Kale Chopped
- 2 cups baby spinach Chopped
- Soy Sauce To taste
Ingredients
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Instructions
- Fry up the Chicken Mince until it has changed colour.
- While letting the chicken mince cook, wash and drain the chick peas and red kidney beans in a collander.
- Add in Soy Sauce and let simmer for a few minutes.
- Grind or dry blend the peanuts up and then stir into the chicken mince.
- Throw in your chick peas and red kidney beans.
- While letting wok to simmer some more, cut up your kale and spinach leaves.
- Throw in your kale, spinach leaves and bean sprouts.
- Stir through and let cook till kale starts to wilt. Add additional soy sauce to taste.
- Take off the heat and serve!
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