Satay Turkey Stir-fry
with Jasmine Rice and Crushed Peanuts- Peanuts
- Soy
- Crustaceans
- Sesame
- Fish
- Wheat
- Milk
- Gluten
- Sulphites
- Egg
- Mustard
- May contain traces of allergens
- Soy
- Peanuts
- Tree nuts
Ingredients: Ground turkey • Carrot • Sweet bell pepper • Jasmine rice • Shanghai bok choy • Soy sauce-mirin blend (soy) (salted mirin (glucose, fermented rice extract, water, salt), water, soy sauce (soybean, maltodextrin, salt), salt, natural flavour (autolyzed yeast), citric acid, potassium sorbate, sodium benzoate) • Yellow onion • Peanut butter (peanut) (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Peanuts • Green onion.
Ingredients
250 g
Ground Turkey
2 unit(s)
Peanut Butter
(Contains: Peanuts)
4 tbsp
Soy Sauce Mirin Blend
(Contains: Soy May be present: Crustaceans, Sesame, Fish, Wheat, Milk, Gluten, Sulphites, Egg, Mustard)
¾ cup
Jasmine Rice
(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
1 unit(s)
Carrot
1 unit(s)
Sweet Bell Pepper
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
1 unit(s)
Shanghai Bok Choy
28 g
Peanuts, chopped
(Contains: Peanuts May be present: Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)
2 unit(s)
Green Onion
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
0.12 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. - Remove from heat. Set aside, still covered.
- Peel, then halve carrot lengthwise. Cut into 1/2-inch moons.
- Core, then cut pepper into 1/2-inch pieces.
- Cut bok choy into 1/2-inch pieces. Rinse bok choy leaves to wash away any dirt.
- Thinly slice green onions, keeping white and green parts separate.
- Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil and carrots. Cook for 4-5 mins, stirring occasionally.
- Add peppers. Cook for 3-4 mins, stirring occasionally, until softened.
- Add bok choy. Cook for 1-2 mins, stirring occasionally, until tender-crisp. Season with salt and pepper.
- Transfer to a plate and cover to keep warm.
- Carefully wipe pan clean.
- Meanwhile, to a medium bowl, add peanut butter, soy-mirin, ginger-garlic puree and 2 tbsp (4 tbsp) water. Whisk to combine. Season with pepper.
- Reheat the same pan over medium-high. When the pan is hot, add 1 Tbsp (2 Tbsp) oil, then turkey.
- Cook for 3-5 min, breaking up turkey into smaller pieces, until no pink remains.**
- Add satay sauce and cook for 1-2 min, stirring often, until thickened. Season with salt and pepper.
- Add green onion white to rice and fluff with a fork. Season with salt.
- Divide rice between bowls.
- Top with veggies then turkey.
- Sprinkle with peanuts and remaining green onions.
If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pan, then add turkey. Cook turkey in the same way the recipe instructs you to cook the beef.** Disregard instructions to drain excess fat.
