• Get up to 18 FREE meals across your first 4 baskets! New clients only.

    Redeem Offer
Spicy miso ground turkey eggplant stir fry - Extra large standard

Spicy Miso Ground Turkey & Eggplant Stir-Fry

with Asian Greens & Scallion

590 cals

25 mins

Description

The spice is right in this sumptuous stir-fry. The key is to cook your sliced eggplant separately, with plenty of ginger and garlic, so it comes out soft and pliable. Then drop in the Asian greens and browned turkey meat seasoned with gochugaru chili flakes and sesame. Everything bathes in a blend of white miso, rice vinegar and sweet soy until good and saucy. With a final scattering of scallion, you’re all set to swoon.

Contains:

Sesame, Soy, Sulphites, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 340g Ground turkey (high-protein serving)

  • 15ml Minced garlic

  • 15ml Ginger paste

  • 1 Scallion

  • 225g Gai lan (or yu choy)

  • 1 Eggplant

  • 15ml Rice vinegar

  • 30ml Sweet soy sauce

  • 30g White miso paste

  • 12g Chicken demi-glace

  • 12.5g Hot & Sweet Sesame spices (sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Nutrition

Total fat

25g

Saturated Fat

6g

Sodium

2770mg

Total carbs

50g

Sugar

27g

Protein

40g

Fibres

15g

Recipe Instructions

Spicy Miso Ground Turkey & Eggplant Stir-Fry - Step #1 Mise en place
Step 1: Mise en place
Remove and discard the stem end of the eggplant; quarter the eggplant lengthwise, then slice crosswise into ½ inch pieces. Cut the gai lan into 1-inch pieces, discarding the bottom inch. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top.
Spicy Miso Ground Turkey & Eggplant Stir-Fry - Step #2 Start the vegetables
Step 2: Start the vegetables
In a large pan (non-stick if possible), heat a light drizzle of oil on medium-high. Add ½ the garlic and ½ the ginger; sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Working in batches, add the eggplant to the pan and cook, 2 to 3 minutes per side, until beginning to brown. Transfer to a paper towel-lined plate and repeat with the remaining eggplant. When all the eggplant is cooked, transfer back to the pan; season with ⅓ of the spice blend and S&P.
Spicy Miso Ground Turkey & Eggplant Stir-Fry - Step #3 Cook the turkey
Step 3: Cook the turkey
In a second large pan (non-stick if possible), heat a drizzle of olive oil on medium. Add the remaining garlic and the white bottom of the scallion; sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the ground turkey*; season with ½ the remaining spice blend and S&P. Cook, breaking up the meat with a wooden spoon, 3 to 5 minutes, until the meat is partially cooked. Add ½ the demi-glace and cook, stirring frequently, 1 to 2 minutes, until the turkey is cooked through.
Spicy Miso Ground Turkey & Eggplant Stir-Fry - Step #4 Finish the vegetables
Step 4: Finish the vegetables
In a small bowl, combine the miso paste, rice vinegar, remaining demi-glace, sweet soy sauce, remaining ginger and 2 tbsp water (double for 4 portions); season with the remaining spice blend. Reduce the heat on the pan of eggplant to medium; add the miso mixture and toss well. Cook, partially covered, stirring occasionally, 4 to 6 minutes, until softened. Add the gai lan and cook, partially covered, stirring occasionally, 2 to 4 minutes, until the water has evaporated and the vegetables are tender.
Spicy Miso Ground Turkey & Eggplant Stir-Fry - Step #5 Assemble & serve
Step 5: Assemble & serve
To the pan of eggplant and gai lan, add the cooked turkey; toss well. Divide the finished stir-fry between your bowls. Garnish with as much green top of the scallion as you’d like. Bon appétit!