Turkey Stir-Fry with Bulgogi Dressing

Name: Turkey Stir-Fry with Bulgogi Dressing with baby potatoes & quick-pickled cucumber
Total time: 25 min
Yield: 2
Cuisine: Korean
Ingredients: 400 g Baby potatoes; 2 piece Turkey breast; 1 piece Cucumber; 1 sachet(s) Korean-style spice mix; 35 g Bulgogi sauce; 1 sachet(s) Gomashio; 400 g Vegetable mix with cabbage; 2 tablespoon [Plant-based] mayonnaise; 2 tablespoon Sunflower oil; 1 tablespoon White wine vinegar; 1 teaspoon Sugar; 2 tablespoon Water for the sauce; to taste Sambal; to taste Salt and pepper

with baby potatoes & quick-pickled cucumber

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Bulgogi sauce is sweet and savoury, with the flavours of Asian pear, ginger and garlic. It's a key ingredient when preparing Korean BBQ.

Tags:

Calorie Smart

•Extra Veggies

•High Protein

Allergens:

Tarwe

•Sesamzaad

•Soja

•Zwaveldioxide en sulfiet

•Vis

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

200 g

Baby potatoes

1 piece

Turkey breast

½ piece

Cucumber

½ sachet(s)

Korean-style spice mix

(Contains: Tarwe, Sesamzaad, Soja)

20 g

Bulgogi sauce

(Contains: Tarwe, Sesamzaad, Soja, Zwaveldioxide en sulfiet, Vis)

½ sachet(s)

Gomashio

(Contains: Sesamzaad)

200 g

Vegetable mix with cabbage

Not included in your delivery

1 tablespoon

[Plant-based] mayonnaise

1 tablespoon

Sunflower oil

½ tablespoon

White wine vinegar

½ teaspoon

Sugar

1 tablespoon

Water for the sauce

to taste

Sambal

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2612 kJ

Calories624 kcal

Fat29.8 g

Saturated Fat3.8 g

Carbohydrate52.5 g

Sugar16.1 g

Dietary Fiber12.7 g

Protein33.6 g

Salt1.9 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan with Lid

•Large wok or sautépan

•Small Bowl

Cooking Steps

Wash the baby potatoes and cut them in half.
Transfer to a pot or saucepan and cover with a shallow layer of water.
Cover with a lid and bring to a boil, then cook for 15 - 17 minutes until done.
Drain if necessary and set aside, covered.

Did you know... potatoes are very healthy; besides being a good source of fibre and complex carbohydrates, they're also rich in potassium and high in vitamins C, B6 and B11.

Meanwhile, slice the cucumber and transfer to a bowl.
Add the white wine vinegar and the sugar, then season to taste with salt and pepper. Toss well to combine, then set aside until serving, stirring occasionally.
Cut the turkey into smaller pieces and transfer to a bowl.
Add the Korean-style spices and toss well to coat.

Heat the sunflower oil in a large wok or deep frying pan over medium-high heat.
Fry the turkey for 2 - 3 minutes, then add the vegetable mix and fry for 4 - 6 minutes.
In a small bowl, combine the bulgogi sauce with the mayonnaise and the water (see pantry for amounts).
Add some sambal as preferred.