Gochujang, Ginger Stir-Fried Turkey and Greens with Rice and Crispy Sprouts

bbcgoodfoodshow.com

Chris Boissier

3 tbsp rice wine, mirin or dry sherry

3 tbsp low-sodium soy sauce

500g turkey breast thinly sliced

2 tsp cornflour

1 garlic clove, minced

1 tbsp sesame oil

2 tbsp Gochujang paste

1 tbsp honey

3 tbsp groundnut or sunflower oil + extra for frying

5cm piece of fresh root ginger, peeled and cut into thin matchsticks

1 medium-hot red chilli, de-seeded and sliced (optional)

3 spring onions, trimmed and cut into 2cm pieces

1 large courgette, trimmed and cut on the diagonal into 5mm slices

200g savoy cabbage, stems and ribs removed, thinly shredded

2 shallots, finely sliced

150g sprouts, shredded

subheading: To finish:

2 tsp sesame seeds, toasted

1 spring onion, trimmed and shredded

Steamed rice, to serve

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