Spicy szechuan turkey mince with green beans
Brown Rice, dry
300 g, trimmed
Turkey Breast Mince, raw
3 clove(s), finely chopped
15 g, peeled and finely chopped
Chilli, Green or Red
1 individual, deseeded and chopped
Knorr 3 Peppercorn Flavour Pot
1 g, 1/4 tsp Szechuan peppercorns, crushed
100 g, chopped
Light Soy Sauce
Rice Wine Vinegar
Light Brown Sugar
1 tablespoons, or chilli paste
- Cook the rice to pack instructions, then drain and set aside.
- Meanwhile, heat the oil in a pan over a high heat, add the beans and cook for 3 minutes, then add the turkey mince. Cook for a further 5 minutes or until the mince is cooked through.
- Stir in the garlic, ginger, chilli, Szechuan peppercorns and half the spring onions, and continue to cook for a further 2 minutes. Add the soy sauce, rice wine vinegar, sugar and chilli sauce, and cook for 3-4 minutes.
- Remove from the heat, stir in the remaining spring onions and serve with the rice.