Thai turkey stir-fry with fragrant rice
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oil |
| 350 | grams | Turkey breast; cut into strips (12 |
| ; oz) | ||
| 2 | Sticks celery; cut into | |
| ; matchsticks | ||
| 1 | Yellow pepper; sliced | |
| 175 | grams | Red cabbage; finely shredded (6 |
| ; oz) | ||
| 2 | teaspoons | Schwartz Thai 7 Spice Seasoning |
| 1 | teaspoon | Cornflour |
| 2 | tablespoons | Light soy sauce |
| 1 | tablespoon | Honey |
| 1 | Lemon; Juice of | |
| 1 | 175 gram lon grain rice; (6 oz) | |
| ¼ | teaspoon | Schwartz Thai 7 Spice Seasoning |
| 2 | Schwartz Cardamom Pods; lightly crushed | |
| 450 | millilitres | Chicken stock; (3/4 pint) |
| 1 | tablespoon | Schwartz Coriander Leaf |
Directions
FRAGRANT RICE
Heat the oil in a large frying pan and fry the turkey for 2-3 minutes. Add the vegetables and Thai 7 Spice and stir-fry for a further 2-3 minutes.
Blend the cornflour with the soy sauce, honey and lemon juice and add to the pan. Bring to the boil, stir and cook for 1 minute. Meanwhile, place all the fragrant rice ingredients in a pan. Bring to the boil. Cover and simmer for 15 minutes until the rice is tender and the liquid is absorbed.
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