This dish brings the flavour, with sesame studded rice, hoisin-glazed turkey, and a wok full of Asian veggies. Every bite is packed with flavour and texture - perfect for any day of the week!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Sweet Bell Pepper
Baby Bok Choy
Vegetarian Oyster Sauce(ContainsSoy/Soja, Wheat/Blé)
Hoisin Sauce(ContainsSesame/Sésame, Soy/Soja, Sulphites/Sulfite, Mustard/Moutarde)
Before starting, wash and dry all produce. Thinly slice the green onion. Peel, then mince or grate the garlic. Core, then cut bell peppers into 1/2-inch pieces.
Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil, then garlic, rice and half the sesame seeds. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water (dbl for 4ppl) and bring to a boil over high heat. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
Heat a large pan over medium-high heat. When hot add 1 tbsp oil (dbl for 4ppl) then the carrots and peppers. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper. Add the bok choy. Cook, until softened, 2-3 min. Remove pan from heat, then transfer the veggies to a plate. Cover to keep warm.
While veggies cook, whisk together hoisin sauce, vegetarian oyster sauce, 1/2 tbsp cornstarch and 1/2 cup water (dbl both for 4ppl) in a medium bowl. Set aside.
Heat the same pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl), then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Add cornstarch mixture to pan with turkey. Bring to a boil over high heat then cook, stirring often, until sauce is slightly thickened, 2-3 min. Season with salt and pepper.
Fluff rice with a fork then stir in half the green onions and season with salt. Divide rice between bowls. Top with veggies, turkey and sauce from the pan. Sprinkle with remaining sesame seeds and remaining green onion.