Meals and Courses

  • 500 g (1 lb) minced turkey
  • 2 garlic cloves, finely chopped
  • 1 shallot, finely chopped
  • 1 small red chilli, deseeded and finely chopped
  • 1½ tablespoons groundnut oil
  • ½ Chinese cabbage, shredded
  • 150 g (5 oz) mangetout, shredded
  • ½ small cucumber, cut into thin matchsticks
  • 250 g (8 oz) bean sprouts
  • 1 carrot, peeled and cut into thin matchsticks
  • 3 spring onions, thinly sliced
  • 4 tablespoons unsalted peanuts, chopped
  • chopped coriander
  • 1½ teaspoons peeled and grated fresh root ginger
  • 1½ teaspoons fish sauce
  • 1 tablespoon light soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons groundnut oil
  • 1½ teaspoons palm sugar

Mix together the turkey, garlic, shallot and chilli in a bowl. Heat the oil in a large frying pan over a medium-high heat, add the turkey mixture and then stir-fry for 8–10 minutes or until the meat is browned and cooked through. Tip into a large bowl.

Whisk together all the dressing ingredients in a small bowl and pour over the cooked turkey. Leave to cool for 10 minutes.

Meanwhile, mix together the Chinese cabbage, mangetout, cucumber, bean sprouts, carrot and spring onions in a bowl. Pile on to serving plates and spoon over the turkey. Sprinkle with the peanuts and coriander and serve immediately with lime wedges on the side.

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