Turkey and Cashew Stir-Fry with Rice

Make turkey and cashew stir-fry with rice, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
160 g Turkey breast (Cut into strips the size of your little finger. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
1 tsp (4 g) Cornflour
12 g Cashews
100 g Red pepper
80 g Mangetout
40 g Spring onion
2 cloves, about 6 g Garlic
A thumb, cut into matchsticks Fresh ginger
1 tbsp (15 g) Tamari
A splash Rice vinegar
1 tsp, about 4 g Toasted sesame oil
120 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
Ingredient notes on the recipe page.

METHOD
1. Toss the turkey strips in the cornflour with a spoon of water until they are coated in a thin paste.
2. Toast the cashews in a dry wok over a medium heat until golden, and tip them out.
3. Get the wok as hot as it goes, add the sesame oil and the turkey in one layer, and leave it for a minute before stirring. Cook until the strips are white through, about three minutes, then push them to the side.
4. Add the pepper, mangetout, garlic and ginger and stir-fry for two minutes. Pour in the tamari and vinegar, toss everything together with the cashews and spring onion and serve on the rice.

Contains tree nuts, soya and sesame.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/turkey-cashew-stir-fry-rice

AI-generated images illustrating the recipe.

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