with Savoury Rice and Stir-Fried Veggies
Calorie Smart (650kcal or less) is based on a per-serving calculation of the recipe's kilocalorie amount. Ingredients: Ground turkey • Carrots • Jasmine rice • Sugar snap peas • Hoisin sauce (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt) vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) (soy, sesame, mustard) • Ginger • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Green onion • Miso stock concentrate (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) (soy) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Ground Turkey
250 g
Jasmine Rice
0.75 cup
Sugar Snap Peas
113 g
Carrot
1 unit(s)
Garlic Salt
4 g
Green Onion
1 unit(s)
Ginger
30 g
Chili-Garlic Sauce
1 tbsp
Hoisin Sauce
4 tbsp
Miso Broth Concentrate
1 unit(s)
Soy Sauce
0.5 tbsp
Oil
1 tsp
Pepper
0.125 tsp
Salt
0.063 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add miso broth concentrate, half the garlic salt and 1 cup (2 cups) water.
- Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Add rice to the boiling broth, then reduce heat to low.
- Cover and cook for 14-16 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, thinly slice green onions.
- Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons.
- Trim snap peas.
- Peel, then mince or grate 1 tbsp (2 tbsp) ginger.
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add 1/2 tsp (1 tsp) oil, then carrots and 2 tbsp (4 tbsp) water.
- Cook for 3-4 min, stirring occasionally, until carrots start to soften and water is absorbed.
- Add snap peas and season with salt and pepper.
- Cook for 2-3 min, stirring occasionally, until veggies are tender-crisp.
- Remove from heat. Transfer veggies to a plate, then cover to keep warm.
- Reheat the same pan over medium-high.
- When hot, add 1/2 tsp (1 tsp) oil, then turkey. Season with remaining garlic salt and pepper.
- Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.**
- Add ginger to the pan with turkey. Cook for 1 min, stirring often, until fragrant.
- Add 1/4 cup (1/2 cup) water, hoisin sauce, chili-garlic sauce and soy sauce.
- Cook for 1-2 min, stirring often, until warmed through.
- Fluff rice with a fork, then stir in half the green onions.
- Divide rice between plates, then top with stir-fried veggies and turkey.
- Spoon any remaining sauce from the pan over turkey.
- Sprinkle remaining green onions over top.
610
kcal
Calories
10
g
Fat
1.5
g
Saturated Fat
95
g
Carbohydrate
17
g
Sugar
4
g
Dietary Fiber
34
g
Protein
95
mg
Cholesterol
1540
mg
Sodium
0
g
Trans Fat
950
mg
Potassium
75
mg
Calcium
4
mg
Iron
with Savoury Rice and Stir-Fried Veggies
with Savoury Rice and Stir-Fried Veggies
with Charred Corn Wild Rice and Pico de Gallo
