Turkey Stir Fry

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.