Low calorie, high protein and packed with veggies. Turkey mince is really underutilised. It's lean and takes on flavours, especially Asian ones, exceptionally well. The tenderstem adds texture and colour and the carrot some much-needed sweetness. You may want to leave out the fresh chilli and use reduced salt soy, if catering for little ones.
Based on 4 servings, adjust as needed.
Grate the carrot and trim the woody ends off of the broccoli. If the broccoli is particularly thick, cut it in half lengthways. Slice the chillies and the spring onions.
Place the broccoli into a small saucepan of boiling water and par-boil for 2 minutes. Drain and leave to one side. You can also cook this in the microwave in a shallow dish with a splash of water. Simply cover the bowl with cling film, make a few holes and cook on full power for 2-3 minutes. If you are cooking the rice from raw, cook this now as well.
Next, place a large frying pan onto the stove and turn the heat to high. Once hot, add the sesame seed oil and tip in the minced turkey. Using a wooden spoon, break up the turkey and hard fry it for 6-7 minutes until golden brown all over. Now add the grated carrot and the par-boiled broccoli along with the ginger and garlic paste, oyster sauce, soy sauce and sweet chilli sauce. Allow to heat through. Squeeze in the lime juice, scatter in the spring onions and the sliced chilli.
If using precooked rice, heat this now according to the packet instructions and serve with the turkey stir-fry. Add a little extra lime on the side and sprinkle sesame seeds.