Asian aubergine, turkey & pak choi stir-fry
Tangy flavours of soy, garlic and chilli infuse this easy, energy-boosting midweek supper
Turkey Steak, raw
450 g, cut into strips
1 medium, trimmed, quartered lengthways and thinly sliced
2 stick(s), sliced
Chilli, green or red
1 individual, halved, seeded and thinly sliced
2 clove(s), crushed
200 g, trimmed and roughly chopped
Brown rice, Microwaveable
- Heat half the oil in a wok over a high heat. Sear the turkey in 2 batches for 2–3 minutes each or until browned. Transfer to a plate and cover to keep warm.
- Add the remaining oil to the wok and stir-fry the aubergine over a high heat for 2 minutes or until golden. Mix in the celery, chilli and garlic and fry for 1 minute or until fragrant. Add the pak choi and stir-fry for 1–2 minutes or until tender.
- Return the turkey to the wok with the soy sauce. Stir-fry for 1 minute or until heated through. Cook the rice according to the pack instructions. Divide between 4 plates and top with the stir-fry.
The thinner the meat, the quicker it will cook, so cut your turkey into narrow strips for maximum speed