Protein Packed Turkey Stir-Fry

Sauerkraut adds a delicious tang to this Protein-Packed Turkey Stir-Fry, balanced with earthy broccolini and mushrooms, zingy ginger and a sweet and salty sauce that gives this supper an added kick.

NUTRITIONAL INFO PER SERVE (4 serves)

  501 Cal | 12.3g Fats | 53.9g Carbs | 40.9g Protein

INGREDIENTS

• 1 tsp sesame oil, plus 1 tbsp

• 320g broccolini, trimmed

• 500g 7% fat, turkey mince

• 20g ginger, grated

• 3 cloves garlic, minced

• 175g sauerkraut, drained

• 200g shitake mushrooms, roughly chopped

• 2 tbsp low-salt soy sauce

• 2 tbsp sweet chilli sauce

• 2 tsp cornflour

• 600g steamed brown rice, to serve

• fresh coriander, roughly chopped to garnish

STEP BY STEP

1. Heat 1 tsp of the oil in a wok over a high heat. Once the oil is hot and shimmering, add the broccoli with a pinch of salt and cook for 3-4 minutes, tossing occasionally, so it blisters and becomes tender-crisp. Transfer to a plate and cover.

2. Add the remaining oil to the wok, followed by the turkey and a pinch of salt. Stir-fry for 5 minutes, breaking up the meat. Add the ginger and garlic, stir-frying for a further minute until fragrant.

3. Put the sauerkraut on a piece of kitchen towel and, holding over a sink, squeeze out any excess liquid. Add the sauerkraut to the wok with the mushrooms and stir-fry for 3 minutes.

4. Meanwhile, mix the soy and chilli sauces, cornflour and a splash of water to make a paste. Add it to the pan along with the broccoli and cook for 1-2 minutes or until everything is coated. Season to taste and serve with the rice, garnished with the coriander and enjoy this flavour-packed meal.

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