Fiery Hunanese-Style Turkey
with Ginger-Green Onion Rice
Hunanese cuisine is known for its spice and lots of it! We've toned things down a little in our take on a classic Hunanese dish, but packed in plenty of flavour with chili garlic sauce, ginger, soy and oyster sauce.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
15 g
Ginger
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy)
2 tbsp
Chili-Garlic Sauce
½ tbsp
Cornstarch
(Contains Sulphites)
160 g
Sweet Bell Pepper
113 g
Shanghai Bok Choy
¾ cup
Basmati Rice
4 tbsp
Vegetarian Oyster Sauce
(Contains Soy)
4 tbsp
White Cooking Wine
(Contains Sulphites)
2 unit
Green Onion
Not included in your delivery
1.66 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp for extra-spicy! Thinly slice green onions, keeping whites and greens separate. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl). Heat a medium pot over medium-high heat. When hot, add 2 tsp oil (dbl for 4 ppl), then green onion greens and 1 tsp ginger (dbl for 4 ppl). Cook, stirring constantly, until fragrant, 30 sec.
Add rice, 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to the pot with ginger-green onion oil. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, core, then cut pepper into 1/2-inch pieces. Separate bok choy leaves and stems, then cut into 1-inch pieces. Stir together soy sauce mirin blend, oyster sauce, half the cornstarch (use all for 4 ppl), 2 tbsp water (dbl for 4 ppl) and 1 tbsp chili garlic sauce in a small bowl. (NOTE: Reference heat guide.)
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with pepper, to taste. Transfer turkey to a plate.
Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring occasionally, until softened slightly, 1-2 min. Add bok choy. Cook, stirring often, until veggies are tender-crisp, 3-4 min. Add remaining ginger and remaining green onions. Cook, stirring often, until fragrant, 30 sec. Add turkey and cooking wine. Cook, stirring occasionally, until wine reduces slightly, 1-2 min. Add stir-fry sauce. Cook, stirring constantly, until sauce thickens slightly, 1 min. Season with salt and pepper, to taste.
Fluff rice with a fork. Season with salt, to taste. Divide rice between plates. Spoon turkey and veggies over rice.
