Turkey and Vegetable Stir-Fry

Instructions

1. Step 1

   Whisk 2 tbsp (30 ml) soy sauce, 1 tsp (5 ml) sesame oil, 30 ml water, the rice vinegar, and honey in a small bowl. Set the sauce aside.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 gr Honey, 15.0 ml Rice Vinegar, 5.0 ml Sesame Oil, 30.0 ml Soy Sauce, 30.0 ml Water

   Cookware: small bowl, whisk

2. Step 2

   Place the turkey in a mixing bowl and toss it with the remaining 1 tbsp (15 ml) soy sauce, remaining 1 tsp (5 ml) sesame oil, cornstarch, and black pepper.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 12.0 gr Cornstarch, 5.0 ml Sesame Oil, 15.0 ml Soy Sauce, 600.0 gr Turkey Breast

   Cookware: mixing bowl

3. Step 3

   Heat the wok over high heat. Add 2 tsp (10 ml) vegetable oil, then stir-fry the marinated turkey until browned and its thickest pieces reach 74°C, about 4–6 minutes; transfer it to a clean plate.

   Timer: 6 min (fixed)

   Ingredients used: 10.0 ml Vegetable Oil

   Cookware: instant-read thermometer, plate, spatula, wok

4. Step 4

   Return the wok to high heat and add the remaining 2 tsp (10 ml) vegetable oil. Add the carrot and onion, then stir-fry for 3 minutes.

   Timer: 3 min (fixed)

   Ingredients used: 150.0 gr Carrot, 150.0 gr Onion, 10.0 ml Vegetable Oil

   Cookware: spatula, wok

5. Step 5

   Add the broccoli and remaining 2 tbsp (30 ml) water. Cover and cook until the broccoli turns bright green and begins to soften, about 2 minutes.

   Timer: 2 min (fixed)

   Ingredients used: 250.0 gr Broccoli, 30.0 ml Water

   Cookware: wok, Wok Lid

6. Step 6

   Uncover the wok and add the bell pepper, snap peas, garlic, and ginger. Stir-fry over high heat for 2 minutes.

   Timer: 2 min (fixed)

   Ingredients used: 300.0 gr Bell Pepper, 12.0 gr Garlic, 15.0 gr Ginger, 150.0 gr Pea

   Cookware: spatula, wok

7. Step 7

   Stir the prepared sauce, then pour it into the wok and return the cooked turkey. Toss over high heat until the sauce bubbles, thickens lightly, and coats everything, about 2–3 minutes.

   Timer: 3 min (fixed)

   Cookware: small bowl, spatula, wok