Asian aubergine, turkey & pak choi stir-fry
4
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Tangy flavours of soy, garlic and chilli infuse this easy, energy-boosting midweek supper
Ingredients
Sunflower Oil
2 teaspoon(s)
Turkey steak, raw
450 g, cut into strips
Aubergine
1 medium, trimmed, quartered lengthways and thinly sliced
Celery, Raw
2 stick(s), sliced
Chilli, green or red
1 individual, halved, seeded and thinly sliced
Garlic
2 clove(s), crushed
Pak Choi
200 g, trimmed and roughly chopped
Soy Sauce
1½ tablespoon(s)
Brown rice, microwaveable
1 pouch(es)
Instructions
1
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.
2
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.
3
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.
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