Thai turkey stir-fry with fragrant rice

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Oil
350 grams Turkey breast; cut into strips (12
; oz)
2 Sticks celery; cut into
; matchsticks
1 Yellow pepper; sliced
175 grams Red cabbage; finely shredded (6
; oz)
2 teaspoons Schwartz Thai 7 Spice Seasoning
1 teaspoon Cornflour
2 tablespoons Light soy sauce
1 tablespoon Honey
1 Lemon; Juice of
1 175 gram lon grain rice; (6 oz)
¼ teaspoon Schwartz Thai 7 Spice Seasoning
2 Schwartz Cardamom Pods; lightly crushed
450 millilitres Chicken stock; (3/4 pint)
1 tablespoon Schwartz Coriander Leaf

Directions

FRAGRANT RICE

Heat the oil in a large frying pan and fry the turkey for 2-3 minutes. Add the vegetables and Thai 7 Spice and stir-fry for a further 2-3 minutes.

Blend the cornflour with the soy sauce, honey and lemon juice and add to the pan. Bring to the boil, stir and cook for 1 minute. Meanwhile, place all the fragrant rice ingredients in a pan. Bring to the boil. Cover and simmer for 15 minutes until the rice is tender and the liquid is absorbed.

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