Saucy Turkey Stir-fry
with Sugar Snap Peas and Carrots
Traditional stir-fry is great, but this stir-fry with turkey, garlic, green onions and hoisin-soy sauce is marvellous. Its fresh flavours make this delicious dish one to remember!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
680 g
Turkey Breast Portions
1.5 cup
Jasmine Rice
227 g
Sugar Snap Peas
6 g
Garlic
2 unit
Green Onion
¼ cup
Hoisin-Soy Sauce Blend
(Contains: Sesame, Soy, Sulphites, Wheat)
2 tbsp
Corn Kernels
30 g
Ginger
340 g
Carrot
1 tbsp
Moo Shu Spice Blend
(Contains: Soy, Wheat)
2 tbsp
Cornstarch
(Contains: Sulphites)
Not included in your delivery
3 tbsp
Oil*
½ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 450°F (to roast turkey). Start prepping when the oven comes up to temperature! Wash and dry all produce.* Peel, then finely grate ginger. Heat a medium pot over medium heat. When the pot is hot, add 1 tbsp oil, then ginger. Cook, stirring often, until fragrant, 1-2 min. Add rice and 2 1/2 cups water. Bring to a boil over high heat. Once boiling, reduce the heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
Meanwhile, pat turkey dry with paper towels, then sprinkle over half the Moo Shu spice blend. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then turkey. Cook, until golden-brown, 1-2 min per side.
Remove pan from the heat, then transfer turkey to a baking sheet. Roast, in middle of oven, until cooked through, 8-10 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)
Meanwhile, peel, then cut carrot in half, lengthwise, then into 1/2-inch thick half moons. Thinly slice green onions. Cut stems off sugar snap peas. Peel, then mince or grate garlic. In a small bowl, whisk together cornstarch, hoisin-soy blend and 1 1/2 cup water.
Heat the same pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then carrots. Cook, stirring often, until tender-crisp, 2-3 min. Add snap peas, garlic and remaining ginger. Continue cooking, stirring often, until tender-crisp, 1 min. Add cornstarch mixture and remaining Moo Shu spice blend Cook, stirring often, until thickened, 2-3 min. Season with salt and pepper.
Slice turkey. Fluff rice with a fork, then season with salt and stir in half the green onions. Divide rice between bowls, then top with turkey and stir-fry. Sprinkle over remaining green onions.
