Sauerkraut adds a delicious tang to this Protein Packed Turkey Stir-Fry, balanced with earthy broccolini and mushrooms, zingy ginger and a sweet and salty sauce that gives this supper an added kick.
NUTRITIONAL INFO PER SERVE (4 serves)
501 Cal | 12.3g Fats | 53.9g Carbs | 40.9g Protein
INGREDIENTS
- 1 tsp sesame oil, plus 1 tbsp
- 320g broccolini, trimmed
- 500g 7% fat, turkey mince
- 20g ginger, grated
- 3 cloves garlic, minced
- 175g sauerkraut, drained
- 200g shitake mushrooms, roughly chopped
- 2 tbsp low-salt soy sauce
- 2 tbsp sweet chilli sauce
- 2 tsp cornflour
- 600g steamed brown rice, to serve
- fresh coriander, roughly chopped to garnish
STEP BY STEP
1) Heat 1 tsp of the oil in a wok over a high heat. Once the oil is hot and shimmering, add the broccoli with a pinch of salt and cook for 3-4 minutes, tossing occasionally, so the it blisters and becomes tender-crisp. Transfer to a plate and cover.
2) Add the remaining oil to the wok followed by the turkey and a pinch of salt. Stir-fry for 5 minutes, breaking up the meat. Add the ginger and garlic, stir-frying for a further minute until fragrant.
3) Put the sauerkraut on a piece of kitchen towel and, holding over a sink, squeeze out any excess liquid. Add the sauerkraut to the wok with the mushrooms and stir-fry for 3 minutes.
4) Meanwhile, mix together the soy and chilli sauces, cornflour and a splash of water to make a paste. Add it to the pan along with the broccoli and cook for 1-2 minutes or until everything is coated. Season to taste and serve with the rice, garnished with the coriander and enjoy this flavour packed meal.
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