Five Spice Turkey Stir-Fry
with Mixed Veggies and Toasted Coconut
This warming and hearty Turkey Stir Fry with Vegetables is bursting full of flavours and make the perfect dinner night option, from HelloFresh.
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
40
Mango Chutney
1
Chinese Five Spice
150
Basmati Rice
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
1
Garlic Clove
1
Courgette
(May contain Celery)
1
Carrot
2
British Turkey Steaks
25
Desiccated Coconut
Not included in your delivery
2
Water
300
Water for the Rice
Nutritional information
Utensils
Instructions
Bring the water for the rice (see ingredients for amount) to the boil in a large saucepan over high heat. When boiling, stir in the basmati 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 and leave to the side for another 10 mins (still with the lid on) -the rice will continue to cook in its own steam.
Meanwhile, halve the pepper then discard the core and seeds. Chop into thin strips. Trim the top and bottom from the carrot, cut in half lengthways then thinly slice widthways. Repeat with the courgette. Peel and grate the garlic (or use a garlic press).
Slice the turkey steaks widthways into thin strips and pop into a mixing bowl. Season with the Chinese five spice and a pinch of salt and pepper. Toss well to coat in the spice and seasoning. IMPORTANT: Remember to was your hands and equipment after handling raw meat!
Heat a frying pan or wok over medium- high heat and add the desiccated coconut. Toast until golden, stirring frequently, 2-3 mins (watch carefully as it can burn easily!). Transfer to a small bowl and return the pan to high heat. Add a splash of oil and when hot add the pepper, carrot and courgette. Stir-fry until starting to soften, 4-5 mins. Transfer to a bowl and set aside for later.
Leave the pan on high heat and add another drizzle of oil. Add the turkey and stir- fry until golden on all sides, 2-3 mins. Lower the heat to medium and add the garlic. Cook, stirring for 30 seconds then add the soy sauce, mango chutney and water (see ingredients for amount). Keep cooking until the turkey is no longer pink in the middle and sauce is rich and bubbling, another 2-3 mins.
Return the cooked veggies to the pan and heat until piping hot, 1 minute. Fluff the rice up with a fork and stir through half the toasted coconut. Share between your plates and top with the turkey stir-fry. Finish with a sprinkling of the desiccated coconut. Enjoy!
