Turkey Stir-Fry
with Carrot and Coriander 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 brings 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
1
Carrot
1
Red Pepper
2
Spring Onion
2
British Turkey Steaks
½
Chicken Stock Powder
150
Basmati Rice
1
Ketjap Manis
(Contains Soya)
1
Soy Sauce
(Contains Cereals containing gluten, Soya)
1
Honey
½
Lime
1
Leek
1
Rice Vinegar
1
Red Onion
1
Coriander
Not included in your delivery
300
Water
Nutritional information
Utensils
Instructions
Pour the water (see ingredients for amount) into a large saucepan and bring to the boil. Add the stock powder and stir to dissolve. Add the rice and pop on 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, halve the pepper and discard the core and seeds. Slice into thin strips. Trim the carrot (no need to peel). Grate on a coarse. Halve, peel and thinly slice the red onion. Trim the root and the dark green leafy part from the leek then slice into thin rounds. Trim the spring onion and thinly slice. Roughly chop the coriander (stalks and all). Slice the turkey widthways into 1cm wide strips. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.
In a small bowl, mix the soy sauce, honey, ketjap manis and rice vinegar. Halve the lime and squeeze in the juice of one half. Cut the other half into wedges.
Put 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 red pepper, red onion and leek and stir-fry for another 4-5 mins. IMPORTANT: The turkey is cooked when it is no longer pink in the middle. Add half the carrot. Stir-fry for 1-2 mins then add the sauce. Cook until bubbling then remove from the heat. TIP: Add a splash of water if it looks a bit dry.
Stir the remaining carrot, the spring onion and half the coriander through the rice. Taste and add salt and pepper if it needs it.
Spoon the rice into bowls and top with the stir-fry. Finish with a sprinkling of the remaining coriander. Serve the lime wedges on the side for people to squeeze over as they please. Enjoy!
