quarantine cooking diary: saucy stir-fry
I made this stir-fry on Instagram a few weeks ago, and many asked for the recipe. It’s one of those perfect no-recipe recipes, but here is what I did that night. You can be very creative with the edits you make!
Saucy Stir-Fry
Ingredients:
1 tbsp vegetable oil
1-inch knob ginger, minced
1 clove garlic, minced
½ green chili, chopped
1 pack ground turkey
½ red onion, sliced
1 carrot, julienned
½ floret of broccoli with stem, chopped
2 stalks celery, chopped
Rice noodles (We used about 250g)
2 tbsp oyster sauce
4 tbsp hoisin sauce
3 tbsp soy sauce
3 tbsp sriracha
1 tbsp fish sauce
¼ cup chopped cilantro (leave out if you hate it)
*The sauce measurements are guestimates because I didn’t measure before!
Method
Heat the oil in a non-stick pan or wok on medium-high
Add ginger, garlic, onions and green chili and sauté for about 5 minutes
Bring a large pot of water to boil and cook noodles as per package, drain and rinse under cold water when done
Add ground turkey to the ginger/garlic mix and break apart using a wooden spoon until lightly browned and then remove from pan
Add a little more oil if needed and then throw in all the vegetables except the broccoli and cook for 5ish minutes (I leave the broccoli out because I like for it to stay nice and crisp)
Add broccoli and meat back into the pan and cook for 2 minutes
Throw in all the sauces and about ½ cup of water. Stir to combine
Add noodles and toss it all up
Toss in the cilantro and any other sauces you would like.
Garnish with sesame seeds; scallions would also be amazing!
