David's Recipe for Ground Meat with Basil or Spinach

A few decades ago, a young lady in Oregon taught me a recipe like this one based on spinach. A few weeks ago, I came across a Thai recipe similar to hers but based on basil.

Main Course, Thai, American

1 kg ground chicken or beef Oil for sauteing 700 gm fresh spinach, or basil, or a mixture of the two. The results will be very different, of course, depending on what you choose. A few minced chilis, to taste. For the Thai version, the results should be hot. 5 cm fresh ginger, minced 3 cups boiling water 3 soup spoons corn starch 1/4 cup lukewarm water 1 cup raw tehina 1 cup hot water 3 soup spoons soy sauce Brown the meat. Mix in the spinach or basil, chilis, and ginger. Lower the flame to medium and saute until the leaves are somewhat wilted, about 2 minutes. Mix in the boiling water. Mix the cornstarch into the lukewarm water and stir into the meat-and-greens 'soup'. Reboil the mixture, then simmer for 5 minutes. Mix the hot water gradually and thoroughly into the tehina. Lower the meat mixture to the lowest simmer possible and add in the tehina mixture. Mix in the soy sauce. Serve with white or brown rice.

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