Name: Asian Turkey Stirfry
Prep time: 10 min
Cook time: 10 min
Ingredients: 1 1/2 tbsp vegetable oil; 500g Steggles Turkey Breast Stir-Fry; 2 garlic cloves, roughly chopped; 3cm piece ginger, finely grated; 1 small red onion, thinly sliced; 175g sugar snap peas, halved; 1 red capsicum, thinly sliced; 225gm can sliced water chestnuts, drained; 125gm packet fresh baby corn, halved; 1 bunch Chinese broccoli cut into 3cm lengths; 1/4 cup plum sauce; 1 tbsp light soy sauce; 1/4 cup water; Jasmine rice, coriander leaves, and sliced chilli, if desired, to serve

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Heat a wok over high heat. Add 1 tbsp of oil and swirl to coat. Add the turkey and stir-fry, for 2 to 3 minutes or until browned. Transfer to a plate and keep warm
Add the remaining oil to the wok and swirl to coat. Add garlic, ginger and onion and stir-fry for 1 to 2 minutes until fragrant. Add the sugar snap peas, capsicum, water chestnuts, corn, and Chinese broccoli, and stir-fry for 1 to 2 minutes
Return the turkey to the wok with sauces and water. Stir-fry for 1 to 2 minutes until heated through
Serve the turkey stir-fry with jasmine rice, coriander and sliced chilli

Heat a wok over high heat. Add 1 tbsp of oil and swirl to coat. Add the turkey and stir-fry, for 2 to 3 minutes or until browned. Transfer to a plate and keep warm
Add the remaining oil to the wok and swirl to coat. Add garlic, ginger and onion and stir-fry for 1 to 2 minutes until fragrant. Add the sugar snap peas, capsicum, water chestnuts, corn, and Chinese broccoli, and stir-fry for 1 to 2 minutes
Return the turkey to the wok with sauces and water. Stir-fry for 1 to 2 minutes until heated through
Serve the turkey stir-fry with jasmine rice, coriander and sliced chilli

Heat a wok over high heat. Add 1 tbsp of oil and swirl to coat. Add the turkey and stir-fry, for 2 to 3 minutes or until browned. Transfer to a plate and keep warm
Add the remaining oil to the wok and swirl to coat. Add garlic, ginger and onion and stir-fry for 1 to 2 minutes until fragrant. Add the sugar snap peas, capsicum, water chestnuts, corn, and Chinese broccoli, and stir-fry for 1 to 2 minutes
Return the turkey to the wok with sauces and water. Stir-fry for 1 to 2 minutes until heated through
Serve the turkey stir-fry with jasmine rice, coriander and sliced chilli

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