Fiery Sesame Turkey Bowls
with coriander and bell pepper
4.2
(12)
A recipe conveniently customised just to your liking.
Tags:
Quick
•Extra spicy
•Calorie Smart
•Protein Rich
Allergens:
Soya
•Sesame
•Wheat
•Cereals containing gluten
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
250 grams
Turkey Mince
1 unit(s)
Pak Choi
150 grams
Mushrooms
2 sachet(s)
Gochujang Paste
(Contains: Soya)
10 grams
Sesame Seeds
(Contains: Sesame)
150 grams
Jasmine Rice
5 grams
Coriander
1 sachet(s)
Soy Sauce
(Contains: Soya, Wheat, Cereals containing gluten)
1 sachet(s)
Honey
1 unit(s)
Bell Pepper
1 sachet(s)
Sweet Chilli Sauce
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2364 kJ
Energy (kcal)565 kcal
Fat6.3 g
of which saturates1.3 g
Carbohydrate90 g
of which sugars20.3 g
Dietary Fiber5.9 g
Protein46.3 g
Salt3.8 g
Potassium395.6 mg
Calcium36.9 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Pot with Lid
Cooking steps
1
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Cook for 12 mins, then remove the pot from the heat.
- Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, trim the pak choi, then separate the leaves. Halve each leaf lengthways.
- Halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Roughly chop the mushrooms. Roughly chop the coriander (stalks and all).
- Place a large pan over medium-high heat with a drizzle of oil.
- Once the pan is hot, add mushroom and bell pepper. Cook until softened, shifting occasionally, 4-5 mins.
3
- Add the mince and fry until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle. Use a spoon to break it up as it cooks.
- Add the pak choi, soy sauce, gochujang (use less if you don't like spice) and 50ml water (per 2P).
- Simmer, stirring, 1-2 mins.
- Add a splash of water if required. Season to taste with salt and pepper.
- Remove from the heat and stir in the honey.
4
- Season the rice with salt and stir in half the coriander and half the sesame seeds, fluffing it up as you go.
- Divide the rice between bowls, then top with the spicy mince stir-fry.
- Garnish with a sprinkling of the remaining sesame seeds and the remaining coriander.
- Finish with a drizzle of sweet chilli sauce.
