Hello
안녕하세요
(Annyeonghaseyo)
こんにちは
(Konnichiwa)
你好
(Ni Hao)
As odd as this may sound with how often I cook, this was my first time cooking a stir-fry and especially cooking with Turkey too (excluding Christmas).
Let's get cooking!
Ingredients:
450 g turkey breast, skinned and cut into strips
200 g basmati rice
1 tbsp vegetable oil
1 broccoli stalk, cut into florets
2 heads pak choi, washed and separated
1 red pepper, deseeded and thinly sliced
50 ml chicken stock
Marinade:
1 tbsp soy sauce
1 tbsp honey
2 garlic cloves, crushed
Start by making your marinade for the turkey, mix together the soy sauce, hone and crushed garlic cloves in a bowl. Add the turkey strips and coat well, cover with clingfilm and place in the refrigerator for 2 hours.
Next cook the rice in a saucepan of slightly salted water for 10-12 minutes, until tender. Drain and keep warm.
While the rice is cooking, preheat a wok over a medium-high heat, add the oil and heat for 1 minute.
Next add the turkey strips and stir-fry for 3 minutes. To check the turkey is cooked through, cut into the middle to check that there are no remaining traces of pink or red. Any juices that run out should be clear and piping hot with visible steam rising.
Once cooked remove the turkey with a slotted spoon, set aside and keep warm. Add the broccoli, pak choi and red pepper to the wok and stir-fry for 2 minutes.
Next add the stock and continue to stir-fry for a further 2 minutes, or until the vegetables are tender but still firm to the bite.
Return the turkey to the wok and cook briefly to reheat.
Serve immediately with the rice and enjoy.
This was another success with Skye, she really enjoyed it, as did I. I loved the flavours coming from the turkey from the marinade. I'd happily make this again, it's quick and simple to make and extremely delicious, it also gives me a reason to get out the chopsticks to eat with. It's perfect to have on a weeknight when you've been busy all day.
See you soon!
안녕
(Annyeong)
さようなら
(Sayonara)
再见
(ZaiJian)
Bye
450 g turkey breast, skinned and cut into strips
200 g basmati rice
1 tbsp vegetable oil
1 broccoli stalk, cut into florets
2 heads pak choi, washed and separated
1 red pepper, deseeded and thinly sliced
50 ml chicken stock
Marinade:
1 tbsp soy sauce
1 tbsp honey
2 garlic cloves, crushed
Start by making your marinade for the turkey, mix together the soy sauce, hone and crushed garlic cloves in a bowl. Add the turkey strips and coat well, cover with clingfilm and place in the refrigerator for 2 hours.
Next cook the rice in a saucepan of slightly salted water for 10-12 minutes, until tender. Drain and keep warm.
While the rice is cooking, preheat a wok over a medium-high heat, add the oil and heat for 1 minute.
Next add the turkey strips and stir-fry for 3 minutes. To check the turkey is cooked through, cut into the middle to check that there are no remaining traces of pink or red. Any juices that run out should be clear and piping hot with visible steam rising.
Once cooked remove the turkey with a slotted spoon, set aside and keep warm. Add the broccoli, pak choi and red pepper to the wok and stir-fry for 2 minutes.
Next add the stock and continue to stir-fry for a further 2 minutes, or until the vegetables are tender but still firm to the bite.
Return the turkey to the wok and cook briefly to reheat.
Serve immediately with the rice and enjoy.
This was another success with Skye, she really enjoyed it, as did I. I loved the flavours coming from the turkey from the marinade. I'd happily make this again, it's quick and simple to make and extremely delicious, it also gives me a reason to get out the chopsticks to eat with. It's perfect to have on a weeknight when you've been busy all day.
See you soon!
안녕
(Annyeong)
さようなら
(Sayonara)
再见
(ZaiJian)
Bye
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