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Low carb, ready in 15 min!
20 minutes
One pot wonder

Thai-Style Ground Turkey & Basil Stir-Fry

with Asian Greens & Sweet Pepper

Cooking time

15 minutes

Servings

2/4

Calories

460 /serving

Fresh basil is the wow power behind this fragrant stir-fry. You’ll toss the leaves into the pan with sweet pepper and Asian greens, and scatter a few more over each serving for a sparky herbal finish. Those juicy morsels of ground turkey are laced with sesame-based spices, while fine strips of carrot stand in for the traditional noodles you don’t need to make this meal complete—in 15 minutes, no less.

We will send you:

  • 340g Ground turkey (high-protein serving)
  • 15ml Minced garlic
  • 1 Bunch of basil
  • 100g Matchstick carrots
  • 50g Diced onions
  • 1 Sweet pepper
  • 225g Gai lan (or yu choy)
  • 15ml Hoisin sauce
  • 45ml Ponzu lime sauce
  • 60ml Vegetable demi-glace
  • 18g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Sesame, Soy, Wheat

You will need:

Large pan
Oil
Pepper
Total Fat
20 g
Saturated Fat
5 g
Sodium
1930 mg
Total Carb
33 g
Sugars
17 g
Protein
37 g
Fibre
6 g
Preparation
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Cook the turkey
In a large pan, heat a drizzle of oil on medium-high. Sauté ½ the onions and ½ the garlic, 1 to 2 min., until beginning to soften. Add the turkey*; season with ½ the spices and pepper. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through. Transfer to a bowl, leaving any browned bits in the pan. Reserve the pan.
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Mise en place
Core and thinly slice the sweet pepper into strips. Remove the bottom inch of the gai lan stems; roughly chop the leaves and stems. Pick the basil leaves off the stems.
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Start the stir-fry
In the reserved pan, heat a drizzle of oil on medium-high. Sauté the remaining onions and garlic, 30 sec. to 1 min., until fragrant. Add the sweet pepper, gai lan and ⅔ of the basil. Sauté, 3 to 4 min., until softened; season with ½ the remaining spices and pepper.
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Finish the stir-fry
To the pan of vegetables, add the turkey, carrots, hoisin, demi-glace and ponzu; season with the remaining spices. Sauté, 1 to 2 min., until the flavours have combined.
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Plate your dish
Divide the stir-fry between your plates. Garnish with the remaining basil. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.