1 cup top-and-tailed green beans
1/4 head of broccoli (or 1 bunch brocollini)
1 red capsicum
1 bunch boy choy or similar leafy Asian green
2 tbs lime juice
Lightly oil a large frying pan and start to brown the mince meat on medium heat. Stir occasionally to break up lumps as you continue with the next step.
Whilst the meat is browning, cut your vegetables into bite-sized slivers and mince the garlic and ginger finely.
By now your meat should be well browned. Add the garlic, ginger, soup mix, soy sauce, sugar and curry powder along with the boiling water. Stir everything in well then reduce to a simmer for 10 mins, stirring occasionally.
If you like your meals with a kick, then you can also add 1 tsp chilli flakes along with the other spices.
At this stage the liquid should be reducing and you should add all the vegetables except the leafy greens which will go in last as they only need to be wilted.
Simmer on low for another 10 mins. This is the time to put on rice if desired.
Add in the leafy greens and the lime juice and turn off the heat. After 2 mins the greens will be wilted and your Hai Chi Ming will be ready to eat.