Turkey and lemongrass stir fry
Reduced salt soy sauce
2 tsp, or canola variety
Turkey breast mince
1 medium, finely chopped
1 piece(s), finely chopped
Fresh red chilli
1 whole, finely chopped, plus extra slices to garnish
Sugar snap peas
175 g, (1x175g packet), curly variety, sliced
- Combine the soy sauce, lime juice and sugar in a small bowl. Set aside.
- Heat a wok over high heat. Add half the oil and heat for 20 seconds. Stir-fry the mince, breaking up lumps with a wooden spoon, for 2-3 minutes or until golden. Transfer to a bowl and set aside.
- Heat the remaining oil in the wok over high heat. Stir-fry the onion for 2 minutes or until golden. Add the lemongrass and chilli and stir-fry for 30 seconds or until fragrant. Add the sugar snap peas and snow peas and stir-fry for 3 minutes or until almost tender. Add the kale and stir-fry for 1 minute or until just wilted.
- Return the turkey to the wok with the reserved sauce mixture and stir-fry until hot. Serve immediately with the extra chilli, if desired.