Happy Wednesday!
So last year, I bought 2 hanging pots of geraniums. Whenever I got them, they never survived Winter regardless indoor. However last year they did. The different was, grow light. My husband put up grow light for them and they survived. Happy big time. 2 weeks ago, I took them out a tad too early, temperature still dropped cold now and then. I moved them to the shed, they were surviving somewhat. Last week, I took them out, and from 1 pot, I separated into 3 separate plants, and this week all those 3 died 😅 Gere is crossing fingers the roots in the soil are still surviving though, so they would still return somehow 😅 Surviving 6 months indoor to just died in a week, that’s me. Green thumbs, hey 😅😅😅😅
It’s official now that I am a member of the hospital auxiliary, however I won’t be volunteering at the department that I initially signed up for, as the schedule didn’t work for me, instead I’d be volunteering in the garden, kitchen, patient care, as well helping them build a website. But of course, I am here to share recipe, so recipe it is for now 😁
500 g lean ground beef
A bunch of baby carrots, rinsed
4 sweet peppers, rinsed
1 box mushroom buttons
1 large steamed potato
1 small onion
4 garlic
1 c broth
A pinch of whole cumin
A pinch of ground coriander
Chicken bouillon powder
Hoisin sauce
Sesame oil
Sriracha sauce
Sweet soy sauce (kecap manis)
Sesame seeds
Slice garlic, onion, sweet peppers, and baby carrots, separately, and set to side
Cube the potato to smaller size, set to side
Slice the end stem of the mushrooms, give a quick rinse, slice or chop and set to side
Brown ground beef then stir in sliced onion and garlic until fragrant, then add in sliced carrots, cook for a minute or two, on medium low heat, cover, for 5 minutes
Add in sliced bell peppers, cook for a minute or two, season with sauces and chicken bouillon powder, to taste
Add in mushroom, cook for a minute then stir in cubed potato
Lastly, sprinkle with sesame seeds
Serve with warm rice and enjoy!
Ground Beef and Mushroom Stir Fry
Ingredients
- 500 g lean ground beef
- A bunch of baby carrots rinsed
- 4 sweet peppers rinsed
- 1 box mushroom buttons
- 1 large steamed potato
- 1 small onion
- 4 garlic
- 1 c broth
- A pinch of whole cumin
- A pinch of ground coriander
- Chicken bouillon powder
- Hoisin sauce
- Sesame oil
- Sriracha sauce
- Sweet soy sauce kecap manis
- Sesame seeds
Instructions
- Slice garlic, onion, sweet peppers, and baby carrots, separately, and set to side
- Cube the potato to smaller size, set to side
- Slice the end stem of the mushrooms, give a quick rinse, slice or chop and set to side
- Brown ground beef then stir in sliced onion and garlic until fragrant, then add in sliced carrots, cook for a minute or two, on medium low heat, cover, for 5 minutes
- Add in sliced bell peppers, cook for a minute or two, season with sauces and chicken bouillon powder, to taste
- Add in mushroom, cook for a minute then stir in cubed potato
- Lastly, sprinkle with sesame seeds
