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.
Brown Basmati Rice
Red Bullet Chilli
Soy Sauce(ContainsSoya, Gluten)
Tenderstem Broccoli ®
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
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!