Stir fries make a really good weekday dinner, you can easily make batches and have leftovers for lunch the next day! This turkey and miso stir fry with courgetti is so fresh and easy to make plus it can be ready in 20 minutes. If you want a more filling meal you could always use gluten free noodles instead of courgetti, I like my stir fries with buckwheat or rice noodles.
I love using eggs in my recipes, especially adding them to stir fries as it adds extra protein to dish. The average egg contains between 5 and 6 grams of protein! They are also high in essential vitamins and minerals including B12 which is believed to help improve tiredness and fatigue. If you would rather not use eggs it tastes just as good without.
INGREDIENTS:
1 tsp garlic infused olive oil
125g turkey breast
½ red pepper
1 tsp grated ginger
1 red chilli
1 small carrot, peeled
50g broccoli
1 egg
1 courgette, spiralized
1 tbsp gluten free miso paste (I used sweet white miso)
½ tbsp tamari
Juice of ½ a lime
A pinch of cayenne pepper
½ tsp sesame seeds (optional)
METHOD:
- Start by heating the oil in a pan over a medium heat
- Cut the turkey into 1cm thick strips and fry for 2-3 minutes until the outside is no longer pink
- Finely dice the chilli then add it to the pan with the ginger and fry for a further minute
- Cut the pepper into 1cm strips, the carrot into 1cm batons and the broccoli into small florets, stir into the pan and cook for another 5-7 minutes until the turkey is cooked through and the carrot has softened
- Mix together the miso, tamari, lime and cayenne to make the sauce
- When everything has cooked stir through the sauce and push everything to one side of the pan
- Whisk the egg and pour into the empty side of the pan, scramble slightly before combining with the turkey mixture
- Add the courgetti and stir together for 30 seconds until it has just started to wilt
- Serve in a bowl with the sesame seeds sprinkled over