Gobble Up Turkey Stir-Fry
with Coconut Rice
Many people forget about turkey except at Christmas, which is a shame as it's lean and flavourful and great in all sorts of dishes. Today we're making a colourful Asian stir-fry with a surprising secret ingredient: ketchup! It rings a delicious sweet and sour note and is actually used by lots of Chinese restaurant chefs!
The quantities provided above are averages only.
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
Bell Pepper
Spring Onion
Chicken Stock Powder
Basmati Rice
Soy Sauce
(Contains Cereals containing gluten, Soya)
Honey
Coconut Powder
Sugar Snap Peas
Lime
Tomato Ketchup
Carrot
British Turkey Steaks
Ketjap Manis
(Contains Soya)
Not included in your delivery
Water
Nutritional information
Utensils
Instructions
Pop the kettle on to boil. Remove the top and bottom from the carrot (no need to peel) and grate on the coarse side of your grater. Halve, then remove the core from the red pepper and thinly slice. Remove the root from the spring onion and thinly slice. Slice the turkey into 1cm wide strips. Important: Remember to wash your hands and equipment after handling raw meat!
Pour the boiling water (see ingredients for amount) into a large saucepan on medium heat. Add the stock pot and stir to dissolve. Add the 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, in a small bowl, mix the ketchup with the soy sauce, honey and ketjap manis. Halve the lime and squeeze in the juice of one half. Cut the other half into wedges.
Heat a splash of oil in a frying pan (or wok) over high heat. When the oil is hot, stir-fry the turkey until browned on the outside, 5 mins. Add the pepper and cook for another 5 mins. Add the sugar snaps and the carrot. Stir-fry for 3-4 mins, then add the sauce. Stir together and cook until bubbling, then remove from the heat. Tip: The turkey is cooked when it is no longer pink in the middle.
When everything is ready you can serve the kids. Top a portion of rice with the stir-fry for each of them. Twist it up: stir the coconut powder and half the spring onion through the remaining rice. Taste and add salt and pepper if necessary.
Spoon the coconut rice for the adults into bowls and top with the stir-fry. Finish with a sprinkling of the remaining spring onion. Serve with lime wedges on the side for people to squeeze over as they please. Enjoy!
