with Snow Peas and Carrots
Ingredients: Ground turkey • Jasmine rice • Vegetarian oyster sauce (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Carrots • Snow peas • Peanut butter (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) (peanut) • Honey • Limes • Peanuts • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Moo shu spice blend (garlic powder, sugar (maltodextrin), spices, soy sauce powder [soy sauce (soybeans, wheat, salt), maltodextrin, salt], salt, silicon dioxide) (soy, wheat, sulphites) • 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).
Allergens
Utensils
Tags
Ground Turkey
250 g
Moo Shu Spice Blend
9 g
Peanut Butter
2 unit(s)
Vegetarian Oyster Sauce
0.25 cup
Soy Sauce
0.5 tbsp
Garlic Puree
1 tbsp
Carrot, julienned
56 g
Snow Peas
56 g
Honey
2 unit(s)
Jasmine Rice
0.75 cup
Lime
0.5 unit(s)
Peanuts, chopped
28 g
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, to a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice. Cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Juice half the lime (use whole lime for 4 servings).
- Trim, then halve snow peas.
- In a large bowl, whisk together peanut butter, oyster sauce, honey, soy sauce, 1/2 tbsp (1 tbsp) lime juice and 1/3 cup (2/3 cup) water.
- Heat a large non-stick pan over high.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then turkey. Cook for 2-3 min, breaking up turkey into smaller pieces, until no pink remains.** Season with pepper.
- Reduce heat to medium-high.
- Add Moo Shu Spice Blend and garlic puree. Cook for 30 sec, stirring constantly, until fragrant.
- To the pan with turkey, add carrots and snow peas. Cook for 3-4 min, stirring often, until vegetables are tender.
- Remove the pan from heat, then add peanut butter mixture. Stir to combine.
- Fluff rice with a fork.
- Divide rice between bowls.
- Top with turkey-vegetable mixture.
- Sprinkle peanuts over top.
840
kcal
Calories
31
g
Fat
4.5
g
Saturated Fat
103
g
Carbohydrate
26
g
Sugar
5
g
Dietary Fiber
38
g
Protein
95
mg
Cholesterol
2240
mg
Sodium
0.1
g
Trans Fat
850
mg
Potassium
75
mg
Calcium
4
mg
Iron
with Snow Peas and Carrots
with Roasted Cauliflower and Creamy Ranch Drizzle
