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Savory Turkey Stir-Fry
with Jasmine Rice & Carrots
25 minWellness at Blue Apron
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4 Servings
- Est. 620 Cals/serving
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Two of our chef-created specialty ingredients combine to add layers of dynamic flavor to this Asian-inspired stir-fry: a blend of sautéed aromatics including ginger and scallions and a complex sauce that highlights black soybeans, red chiles, garlic, and more.
Get Cooking
fresh
ingredients
Title
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1⅛ lbs Chopped Turkey Breast
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1 cup Jasmine Rice
- 15 oz Baby Bok Choy
- 6 oz Carrots
- 2 Scallions
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⅓ cup Savory Black Bean-Chile Sauce
- 3 Tbsps Roasted Peanuts
- 2 Tbsps Soy Glaze
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½ cup Asian-Style Sautéed Aromatics
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root end of the bok choy; roughly chop.
2
Cook the rice:
In a medium pot, combine the rice, sliced carrots, sliced white bottoms of the scallions, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
3
Brown the turkey:
While the rice cooks, pat the turkey dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned turkey in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned.
4
Make the stir-fry & serve your dish:
Add the chopped bok choy, black bean-chile sauce, soy glaze, and sautéed aromatics to the pan. Cook, stirring occasionally, 3 to 4 minutes, or until the turkey is coated and cooked through. Turn off the heat. Serve the stir-fry over the cooked rice. Garnish with the peanuts and sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root end of the bok choy; roughly chop.
2
Cook the rice:
In a medium pot, combine the rice, sliced carrots, sliced white bottoms of the scallions, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
3
Brown the turkey:
While the rice cooks, pat the turkey dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned turkey in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned.
4
Make the stir-fry & serve your dish:
Add the chopped bok choy, black bean-chile sauce, soy glaze, and sautéed aromatics to the pan. Cook, stirring occasionally, 3 to 4 minutes, or until the turkey is coated and cooked through. Turn off the heat. Serve the stir-fry over the cooked rice. Garnish with the peanuts and sliced green tops of the scallions. Enjoy!
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