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BALANCED Super Speedy Miso Turkey Stir Fry

with bak choy, baby corn and jasmine rice

Recipe Development TeamUpdated on November 03, 2025

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Calories

:

60 kcal

Protein

:

3.7g protein

Total

:

20 minutes

Difficulty

:

Medium

Allergens:

Soya

Packed with hidden veggies and on the table in 20 minutes, this is a recipe the whole family will love. It’s made with miso, a seasoning made from fermented soybeans that is extremely salty and tangy on its own. However, when it’s drizzled over fresh veg like mild-flavoured, juicy bok choy and crunchy baby corn, it brings a unique burst of rich umami flavour. Combine with lean turkey and zingy lime zest for a dish that ticks all the boxes.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

150 grams

Jasmine Rice

60 grams

Baby Corn

15 grams

Miso Paste

(Contains: Soya)

1 unit(s)

Pak Choi

1 unit(s)

Garlic Clove

½ unit(s)

Red Chilli

1 unit(s)

Spring Onion

1 unit(s)

Lime

½ unit(s)

Ginger

2 unit(s)

British Turkey Steaks

Not included in your delivery

300 milliliter(s)

Water for the Rice

2 tbsp

Water

Nutrition Values

Energy (kJ)251 kJ

Energy (kcal)60 kcal

Fat1.9 g

of which saturates0.2 g

Carbohydrate7 g

of which sugars3.8 g

Dietary Fibre2.7 g

Protein3.7 g

Salt0.7 g

Potassium129.3 mg

Calcium2.1 mg

Iron0.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil.

When boiling, add a pinch of salt, stir in the rice, lower the heat to medium and pop a lid on the pan.

Leave to cook for 10 mins, then remove the pan from the heat (still covered).

Leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

2

Trim the end off the bok choy then chop widthways into 2cm thick chunks.

Halve the baby corn lengthways.

Trim the spring onion then thinly slice.

Halve the chilli lengthways, deseed then finely chop.

Peel and grate the ginger and garlic (or use a garlic press).

3

Zest, then halve the lime.

Squeeze the lime juice into a small bowl.

Mix in the soy sauce (see ingredients for amount), miso paste and water (see ingredients for amount).

Keep to one side.

4

Chop the turkey steak into 2 cm chunks and sprinkle on the lime zest. Season with salt and pepper.

Use your hands to rub the flavourings over the turkey pieces.

IMPORTANT: Wash your hands and equipment after handling raw meat.

Heat a splash of oil in a large frying pan over medium-high heat.

5

When the oil is hot, add the turkey.Stir fry until browned, 3-4 mins.

Add the baby corn and bok choy. Cook for another 2 mins.

Add the garlic, ginger and half the spring onion. Stir fry for another minute.

Pour in the sauce, lower the heat and simmer until the turkey is cooked through, 2-3 mins.

IMPORTANT: The turkey is cooked when no longer pink in the middle.

6

Fluff up the rice with a fork.

Share between your bowls and top with the stir fry.

Spoon over any sauce left in the pan and finish with a sprinkle of the remaining spring onions and red chilli for those who want a kick!

Enjoy!

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