| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Thai | Schwartz, Schwartz2 | 4 | Servings |
INGREDIENTS
| 1 | T | Oil |
| 350 | g | Turkey breast, cut into |
| strips 12 | ||
| oz | ||
| 2 | Sticks celery, cut into | |
| matchsticks | ||
| 1 | Yellow pepper, sliced | |
| 175 | g | Red cabbage, finely shredded |
| oz | ||
| 2 | t | Schwartz Thai 7 Spice |
| Seasoning | ||
| 1 | t | Cornflour |
| 2 | T | Light soy sauce |
| 1 | T | Honey |
| 1 | Lemon, Juice of | |
| 1 | 175 gram lon grain rice, 6 | |
| oz | ||
| 1/4 | t | Schwartz Thai 7 Spice |
| Seasoning | ||
| 2 | Schwartz Cardamom Pods | |
| lightly crushed | ||
| 450 | Chicken stock, 3/4 pint | |
| 1 | T | Schwartz Coriander Leaf |
INSTRUCTIONS
6 Heat the oil in a large frying pan and fry the turkey for 2-3 minutes. Add the vegetables and Thai 7 Spice and stir-fry for a further 2-3 minutes. Blend the cornflour with the soy sauce, honey and lemon juice and add to the pan. Bring to the boil, stir and cook for 1 minute. Meanwhile, place all the fragrant rice ingredients in a pan. Bring to the boil. Cover and simmer for 15 minutes until the rice is tender and the liquid is absorbed. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 216
Calories From Fat: 47
Total Fat: 5.3g
Cholesterol: 37.6mg
Sodium: 915.5mg
Potassium: 539.1mg
Carbohydrates: 25.5g
Fiber: 2.3g
Sugar: 8.2g
Protein: 17.1g