Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 2tablespoons vegetable oil
- 1 1/2 cup jasmine rice
- 4 clove garlic, crushed
- 500grams turkey mince
- 2 bunches broccolini, halved crossways
- 200grams green beans, trimmed, halved diagonally
- 145grams kung pao chicken sauce
- 2 spring onions, trimmed, thinly sliced diagonally
- 1 long red chilli, deseeded, thinly sliced
- 1 lime, cut into wedges (to serve)
Description
Get a load of this turkey and Asian greens stir-fry with a spicy kung pao sauce that packs a punch. Midweek meals just got a whole lot spicier!
Method
Step 1 of 3
Heat half the oil in a saucepan over medium-high heat. Add rice and half the garlic and cook, stirring, for 30 seconds or until fragrant. Add 2 cups water and bring to the boil. Reduce heat to low, and simmer, covered, for 12 minutes or until rice is cooked and water has evaporated. Stand, covered, until ready to serve.
Step 2 of 3
Meanwhile, heat remaining oil in a wok or large frying pan over high heat. Add remaining garlic and cook, stirring, for 30 seconds or until fragrant. Stir-fry mince, breaking up lumps with a wooden spoon, for 5 minutes or until browned. Add broccolini, beans and cup water, then stir-fry for 5 minutes or until vegetables are just tender.
Step 3 of 3
Add sauce and 2 tbs water. Stir-fry for 2 minutes or until heated through. Divide rice among bowls. Top with mince mixture, onion and chilli. Serve with lime wedges.
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