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TURKEY STIR-FRY

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This turkey stir-fry is your answer to weeknight dinner dilemmas. Lean turkey mince cooks quickly, whilst colourful vegetables add crunch and nutrients. The Asian-inspired sauce brings everything together without added sugar. It’s fast, it’s fresh, and it’s exactly what your body needs.

Serves: 3  |
   Cook Time: 20 minutes
Ingredients
  • 400g lean turkey mince (5% fat or less)
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 150g mangetout
  • 200g mushrooms, sliced
  • 1 medium courgette, cut into half-moons
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 3 spring onions, sliced (white and green parts separated)
  • 2 tablespoons Braggs Aminos
  • 1 tablespoon sesame oil
  • 1 tablespoon coconut oil
  • Juice of 1 lime
  • Fresh coriander for garnish
  • Sesame seeds for garnish
  • Sea salt and black pepper

Directions

  1. Heat coconut oil in a large wok or frying pan over high heat.
  2. Add turkey mince and break it up with a wooden spoon. Cook for 5-6 minutes until browned and cooked through. Season with salt and pepper. Remove from wok and set aside.
  3. In the same wok, add sesame oil. Add garlic, ginger, and white parts of spring onions. Stir-fry for 30 seconds until fragrant.
  4. Add peppers and mushrooms. Stir-fry for 3-4 minutes until they begin to soften.
  5. Add courgette and mangetout. Stir-fry for another 2-3 minutes. Vegetables should be tender but still have a bite.
  6. Return turkey to the wok. Add Braggs Aminos and lime juice. Toss everything together for 1-2 minutes until heated through and well combined.
  7. Remove from heat. Garnish with green parts of spring onions, fresh coriander, and sesame seeds.
  8. Serve immediately with cauliflower rice or on its own.

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