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!