Spicy-Sweet Turkey Stir-Fry Rice Bowls

Name: Spicy-Sweet Turkey Stir-Fry Rice Bowls with Gochujang Sauce, Pickled Cabbage & Sesame Seeds
Yield: 2 servings
Cuisine: Chinese
Ingredients: 6 ml Ponzu Sauce; 1 tbsp Cornstarch; 10 oz Ground Turkey; 5 tsp Rice Vinegar; 1 1/2 oz Sesame Dressing; 1/2 cup Rice; 2 tbsp Soy Sauce; 6 oz Broccoli, Cauliflower, and Carrot Blend; 1 tbsp Sesame Seeds; 4 oz Cabbage; 1 tsp Sriracha; 1 tsp Garlic Powder; 1 oz Gochujang Sauce; tsp Salt, tsp; 1 tsp Cooking Oil, tsp; 1 tsp Granulated Sugar, tsp; 1 tbsp Butter, tbsp; tsp Black Pepper, tsp

with Gochujang Sauce, Pickled Cabbage & Sesame Seeds

By Recipe0 System

New to gochujang sauce? This colorful stir-fry is the perfect introduction! Gochujang is a Korean paste made from chili peppers—so as you can imagine, a little goes a long way! We sweeten it up here with sesame dressing, add a dash of Sriracha for tang, then use it to coat browned turkey with broccoli, cauliflower, and carrots. Ponzu rice and pickled cabbage are the perfect sides to mellow out all those punchy flavors... and there you have it. Nice to meet you, gochujang!

Chinese

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

0.41 tbsp Ponzu Sauce
1 tbsp Cornstarch
10 oz Ground Turkey
5 tsp Rice Vinegar
1 1/2 oz Sesame Dressing
1/2 cup Rice
2 tbsp Soy Sauce
6 oz Broccoli, Cauliflower, and Carrot Blend
1 tbsp Sesame Seeds
4 oz Cabbage
1 tsp Sriracha
1 tsp Garlic Powder
1 oz Gochujang Sauce
tsp Salt, tsp
1 tsp Cooking Oil, tsp
1 tsp Granulated Sugar, tsp
1 tbsp Butter, tbsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then reduce heat to low. Cook, covered, until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.
2

In a medium microwave-safe bowl (use a large bowl for 4 servings), combine vinegar, 1 tsp sugar (2 tsp for 4), 2 TBSP water (4 TBSP for 4), and a big pinch of salt. Whisk until sugar and salt have dissolved. Microwave for 1 minute.

Stir in cabbage. Set aside to pickle, stirring occasionally.
3

In a small bowl, combine soy sauce, garlic powder, cornstarch, and ¼ cup water (1⁄3 cup for 4 servings). Whisk until no lumps remain.

Stir in gochujang, sesame dressing, and Sriracha (use less if you prefer less heat) until combined.
4

Cut broccoli and cauliflower into bite-size pieces if necessary.

Place broccoli, cauliflower, and carrots in a second medium microwave- safe bowl (use a large bowl for 4 servings); cover bowl with plastic wrap. Microwave until tender, 2 minutes.
5

Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add turkey* and season with ¼ tsp salt (½ tsp for 4 servings). Cook, breaking up meat into pieces, until browned and almost cooked through, 3-5 minutes.

Stir in sauce and broccoli, cauliflower, and carrots. Cook, stirring, until sauce has thickened and turkey is cooked through, 1-2 minutes more.
6

Fluff rice with a fork. Stir in ponzu and 1 TBSP butter (2 TBSP for 4 servings); season with salt and pepper.

Divide rice, stir-fry, and pickled cabbage (draining first) between bowls. Sprinkle with sesame seeds and serve.

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