Hoisin Turkey Stir Fry
with Coconut Rice and Sugar Snap Peas
Turkey’s not just Christmas. Super lean and packed with flavour, turkey steaks make a deliciously healthy addition to tonight’s stir-fry. When we invited our kid taste-tasters to the FreshFarm, they gave this recipe full marks, so we’re sure it will score highly in your kitchen tonight! Add sesame seeds, coconut powder, peanuts and chilli to give this family favourite a more sophisticated twist. Enjoy!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Bell Pepper
15
Sesame Seeds
25
Hoisin Sauce
25
Dry Roasted Peanuts
150
Basmati Rice
12.5
Soy Sauce
(Contains Cereals containing gluten, Soya)
25
Coconut Powder
½
Red Chilli
150
Sugar Snap Peas
10
Cornflour
2
British Turkey Steaks
Not included in your delivery
200
Water
300
Water for the Rice
Nutritional information
Utensils
Instructions
Chop the turkey steak into 1cm wide strips and pop in a mixing bowl. In a small bowl, combine the hoisin sauce, soy sauce, cornflour and water (amount specified in the ingredient list) along with a pinch of salt and black pepper. Mix together thoroughly, then add half of the marinade mixture to the turkey. Coat the turkey in the marinade and leave to one side.
Boil the water (amount specified in the ingredient list) in a large saucepan. Stir in the basmati rice and cover with a lid. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. TIP: The rice will finish cooking in its own steam.
Meanwhile, halve, then remove the core from the red pepper and chop into 1cm pieces (or as small as you can). TIP: This next bit is optional: if you don't like chilli then don't bother! Finely slice the red into rounds. Alternatively, if you don't like so much heat, halve the chilli lengthways and deseed before slicing.
Heat a drizzle of oil in a frying pan on medium-high heat. When hot, add the turkey and stir-fry until brown on all sides, 4-5 mins. Next, add the pepper and cook, stirring, until just soft, 4-5 mins. Now add the sugar snap peas and stir-fry for 1-2 mins. Finally, add the remaining marinade and cook, stirring, for 2-3 mins. TIP: If the mixture is a little dry, add a couple of tbsp of water to loosen it up.
Time to build your own meal! If you want to keep it simple for the kids, serve as it is: fluff up the rice with a fork and serve in bowls with the stir-fried turkey and veggies.
For a little bit more excitement, stir the sesame seeds through the turkey and veggies until they cling to everything. Sprinkle the coconut powder into the rice and gently stir it through (add as much as you like to taste). Serve the coconut rice in bowls with the hoisin turkey stir fry on top, scattered with some chilli if you like heat! Enjoy!
