Turkey stir-fry with broccoli and pak choi

A quick and easy recipe for busy evenings

1 ratings

15 minutes
Serves 2
2.5 of 5 a day

Nutrition: Per serving

Kcal451
Fat10.4g
Salt0.5g
Sugar1.8g

Turkey stir fry with broccoli and pak choi

Recipe by: Sarah Drabble | Nutritionist

I often turn to stir-fries when I am in a hurry to make dinner. This recipe uses turkey, which for many isn’t the obvious choice, but it is better value than chicken and very low in fat. Using hoisin, rather than soy, sauce is a good way to keep down the salt content.

Ingredients

1 tablespoon hoisin sauce
1 tablespoon reduced-salt tomato ketchup
1 tablespoon rice wine vinegar
1–2 cloves garlic, crushed
2cm root ginger, peeled and grated
1 tablespoon vegetable oil
160g diced turkey breast
160g broccoli, cut into small florets
120g mushrooms, sliced
100g pak choi, leaves separated and cut into quarters, lengthways
300g packet fresh or quick-cook wheat noodles
1 spring onion, trimmed and finely sliced (to garnish, optional)

Method

To make the sauce, combine the hoisin sauce, ketchup, vinegar, garlic and ginger in a small bowl. Set aside for later use.
Warm the oil in a wok or large frying pan over a high heat. Add the turkey and stir until browned on all sides. Then add the broccoli and mushrooms and stir for 2 minutes. Add the pak choi and noodles, and stir for a further 1 minute.
Pour the sauce into the pan and mix thoroughly, coating all the ingredients. Reduce the heat and allow to simmer for 3–4 minutes until piping hot and the turkey is cooked through.
Scatter the spring onions on top (optional) and serve immediately.