Turkey, pak choi and peanuts
over rice with soy mayonnaise0.0(0)
Calorieën
:
783 kcalEiwit
:
38.2g eiwitBereidingstijd
:
25 minutenDifficulty
:
MakkelijkAllergenen:
- Soja
- Gluten
- Tarwe
- Mosterd
- Ei
- Pinda's
- Noten
- Sesamzaad
- Kan sporen van allergenen bevatten
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
Hoeveelheden
½ stuk(s)
Rode ui
½ stuk(s)
Knoflookteen
½ stuk(s)
Paksoi
½ stuk(s)
Courgette
75 gram
Witte langgraanrijst
1 stuk(s)
Kalkoenfilet
½ zakje(s)
Zoet-pittige chilisaus
10 ml
Sojasaus
(Bevat: Soja, Gluten, Tarwe)
25 gram
Mayonaise
(Bevat: Mosterd, Ei)
10 gram
Ongezouten pinda's
(Bevat: Pinda's Kan bevatten: Noten, Sesamzaad)
Zelf toevoegen
1 el
Bloem
½ el
Zonnebloemolie
naar smaak
Peper en zout
Benodigdheden
•Pan
•Diep bord
•Large Frying Pan
•Kleine kom
Instructies
1
- Boil plenty of water in a pot or saucepan and cook the rice for 12 - 15 minutes, then drain and set aside.
- In the meantime, slice the onion. Crush or mince the garlic.
- Discard the base of the pak choi and finely chop both the leaves and the stems.
- Cut the courgette into crescents.
2
- Cut the turkey into 1cm thick strips.
- Place on a deep plate and pat dry with kitchen paper. Sprinkle with the flour and season with salt and pepper to taste. Mix well to combine.
- Heat a drizzle of sunflower oil in a large frying pan over medium-high heat. Fry the turkey for 2 - 3 minutes, or until golden brown.
- Add the pak choi, courgette, garlic and onion and fry for another 4 - 5 minutes.
3
- Reduce the heat to medium and add the chili sauce and half of the soy sauce. Fry for another 1 - 2 minutes.
- In a small bowl, combine the rest of the soy sauce with the mayonnaise.
Did you know... pak choi is rich in folic acid, which is part of the vitamin B complex. It plays an essential role in the production of red blood cells, which helps maintain energy levels.
4
- Serve the rice in deep plates. Serve the turkey and vegetables on top.
- Drizzle with the soy mayonnaise and garnish with the peanuts.
