Turkey Stir-Fry with Bulgogi Dressing
with baby potatoes & quick-pickled cucumber- Tarwe
- Sesamzaad
- Soja
- Gluten
There is a new ingredient in your box! This vegetable mix is a tasty combination of carrot, broccoli, courgette and red onion. It's delicious and super quick to prepare.
Ingredients
200 g
Baby potatoes
1 piece
Turkey breast
½ piece
Persian cucumber
½ sachet(s)
Korean-style spice mix
(Contains: Tarwe, Sesamzaad, Soja, Gluten)
20 g
Bulgogi sauce
(Contains: Tarwe, Sesamzaad, Soja, Gluten)
½ sachet(s)
Gomashio
(Contains: Sesamzaad)
200 g
Provençal-style vegetable mix with broccoli
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
Utensils
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 the 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 fiber 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.
- Heat a generous drizzle of sunflower oil in a large wok or deep frying pan over medium-high heat.
- Fry the turkey with the Korean-style spices for 2 - 3 minutes.
- Add the vegetable mix and fry for 8 - 10 more minutes, or until the vegetables are done.
- In a small bowl, combine the bulgogi sauce with the mayonnaise, the water for the sauce and some sambal as preferred.
- Serve the baby potatoes in bowls or deep plates with everything else alongside.
- Drizzle with the bulgogi mayonnaise and garnish with the gomashio to finish.
