Turkey Stir Fry
with Tenderstem® and Mangetout
Looking for a tasty midweek dinner option? Try cooking up our Turkey Stir-Fry with Tenderstem in just 20 minutes for a balanced and tasty dinnertime.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150
Brown Basmati Rice
1
Sriracha Sauce
15
Mirin
25
Soy Sauce
(Contains: Cereals containing gluten, Soya)
80
Tenderstem® Broccoli
15
Tomato Puree
2
Garlic Clove
½
Red Chilli
2
Spring Onion
1
Lime
80
Mangetout
1
Ginger
2
British Turkey Steaks
Instructions
a) Fill a large saucepan with the water from your kettle and bring back to the boil with a pinch of salt, for the rice. When boiling, stir in the brown rice and cook for 20 mins. TIP: Add more water if it starts to evaporate too much. b) When cooked, drain the rice thoroughly in a sieve and return to the saucepan, off the heat. Cover with a lid to keep warm.
a) Meanwhile, chop the turkey into 2cm chunks. Peel and grate the ginger and garlic (or use a garlic press). Halve the chilli, deseed and finely chop. Zest the lime and chop in half. b) Put the ginger, garlic, soy sauce, sriracha, mirin, tomato purée, lime juice and a pinch of chilli in a mixing bowl. Stir to combine. Add the turkey and use your hands to coat thoroughly. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.
a) Trim the spring onion and finely slice. Chop the tenderstem® in half widthways. b) Heat a drizzle of oil in a wok or large frying pan on high heat.
a) When hot, carefully lift the turkey pieces out of their marinade and into the pan - leave as much marinade behind in the bowl as you can, we will use it later. b) Stir-fry the turkey until browned on the outside, 2-3 mins. tTIP: Don't worry if it chars a little, this will add to the flavour! Lower the heat and add the tenderstem. Stir-fry for another 2-3 mins.
a) Add the mangetout to the pan and stir-fry for 2 mins, then reduce the heat and add the remaining marinade. b) Stir together and cook until the sauce is glossy, the veggies are soft and the turkey is cooked through, 3-4 mins. TIP: Add a splash of water if it looks dry. IMPORTANT: The turkey is cooked when it is no longer pink in the middle.
a) Fluff up the rice with a fork and stir through the lime zest, spring onion and remaining chilli. b) Season to taste with salt and pepper. Serve in bowls with the turkey stir-fry on top. Enjoy!
