Ginger-Peanut Turkey Stir-Fry
with Jasmine Rice
Savoury, sweet and just a little bit spicy – this dish checks all the boxes. A bowl of perfectly-steamed rice is topped with a delicious turkey and veggie mixture, all coated in a gingery peanut sauce. We're finishing it off with fresh green onions and crispy shallots.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Porc haché
30 g
Gingembre
2 pièce(s)
Beurre d'arachides
(Contient: Arachides)
¾ tasse(s)
Riz au jasmin
(Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Arachides, Lait, Noix, Oeuf, Crustacés, Blé)
1 cs
Sauce aux piments et à l’ail
(Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Lait, Noix, Oeuf, Crustacés, Blé, Gluten)
1 cs
Sauce soya
(Contient: Blé, Sulfites, Soya Peut contenir : Poisson, Moutarde, Sésame, Lait, Oeuf, Blé)
1 cs
Vinaigre de riz assaisonné
(Peut contenir : Poisson, Moutarde, Sésame, Soya, Lait, Noix, Oeuf, Blé)
1 pièce(s)
Carotte
28 g
Échalotes frites
(Contient: Blé Peut contenir : Gluten)
56 g
Chou vert, émincé
Pas inclus dans votre livraison
2 cc
Sucre*
0.13 cc
Sel*
0.13 cc
Poivre*
1 cs
Huile*
Ustensiles
Instructions
- To a medium pot, add rice and 1 1/4 cups (1 1/2 cups) water. Season with salt. Bring to a boil over high heat.
- Once boiling, cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed.
- Set aside for 5 min, off heat and still covered.
- Fluff rice with a fork.
- Meanwhile, peel, then grate 1 1/2 tsp (3 tsp) ginger.
- Peel, then cut carrot into 1/4-inch half-moons.
- Thinly slice green onions, keeping white and green parts separate.
- In a small bowl, whisk together soy sauce, peanut butter, chili garlic sauce, half the vinegar (use all for 4 portions), 1 tsp ginger* (refer to Chef's Hack for ginger guide), 2 tsp sugar and 2/3 cup (1 1/3 cups) warm water.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high heat.
- When the pan is hot, add turkey, carrots and green onion whites. Cook 4-6 min, breaking up turkey into smaller pieces, until no pink remains.** Season with salt and pepper.
- To the pan with turkey, add cabbage and remaining ginger. Cook for 2-3 min, stirring often, until tender-crisp.
- Reduce heat to medium, then add peanut sauce. Cook for 1-2 min, stirring often, until slightly reduced. Season with salt and pepper.
- Divide rice between bowls. Top with stir-fry.
- Sprinkle crispy shallots and remaining green onions over top.
- Enjoy!
