Hoisin Turkey
with Veggie Fried Rice
340 g
Turkey Breast Portions
4 tbsp
Hoisin Sauce
( )
¼ cup
Plum Sauce
()
6 unit(s)
Garlic, cloves
1 tbsp
Sesame Oil
()
2 unit(s)
Green Onion
1 unit(s)
Sweet Bell Pepper
113 g
Edamame
()
¾ cup
Jasmine Rice
1 tbsp
Cornstarch
()
In a medium pot, add 2 1/2 cups water. Cover and bring to a boil over high heat. Add the rice to the medium pot with boiling water. Reduce the heat to low. Cover and cook until rice is tender and liquid has been absorbed, 12-14 min.
While the rice cooks, thinly slice the green onions. Core, then cut the peppers into 1/2-inch pieces. Peel, then mince or grate the garlic.In a medium bowl, whisk together the cornstarch, 1/2 cup water and half the hoisin-soy. Set aside. Pat the turkey dry with paper towels, then season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil, then turkey. Sear until golden-brown, 1-2 min per side. Remove pan from heat and transfer to a baking sheet. (TIP: Cook two scallopines at a time, using 1 tbsp oil for each batch!) Roast in the middle of oven, until cooked through, 13-15 min.
Add 1 tbsp oil, then the peppers, garlic and corn-edamame blend to the same pan. Cook, stirring often, until tender-crisp, 3-4 min. Season with salt and pepper. Transfer to a plate.
Fluff rice with a fork. In the same pan, add sesame oil, then rice and remaining hoisin-soy. Cook, stirring occasionally, until any liquid has absorbed, 2-3 min. Remove from heat. Stir in the veggies and any liquid from the bowl.
Thinly slice the turkey and toss with the sauce in the large bowl. Divide the veggie fried rice between plates. Top with the turkey and drizzle over any remaining sauce from the bowl. Sprinkle over the remaining green onions.