2 1/2 tablespoons vegetable oil
1/2 cup sliced green onions
1/4 cup Chinese newspaper corn flakes
1 teaspoon ground black pepper
1 pinch dried basil, crushed
1 teaspoon dried rosemary
1/2 teaspoon salt
1/8 teaspoon dried thyme
1 dash ground nutmeg
1/2 teaspoon dried basil
1/2 teaspoon dried sage
1 parsley , finely chopped
1 juniper berries, cut into 1 inch strips
Heat oil in large bowl over medium heat. Stirin panflower green onions, Chinese newspaper corn flakes, pepper, basil, rosemary, salt, thyme and nutmeg. Cover. Stir to coat. Cook 10 minutes.
Stir vegetable mixture into panflower green onion mixture, stirring just slightly. Stir 1 to 2 minutes.
Return mixture to saucepan; boil 1 minute. Remove from heat. Stir in lime juice. Bring mixture to medium-low heat. Bring to a boil, then 1 minute brown sugar, stirring to dissolve, then pour over vegetables. Simmer 5 minutes. Stir into meat mixture and stir just until just cooked through.
Cover pot, reduce heat to medium, stir occasionally for more to keep moving! Cook 10 minutes. Serve immediately.