Turkey Stir-Fry with Bulgogi Dressing
with baby potatoes & quick-pickled cucumber
Bulgogi sauce is sweet and savoury, with the flavours of Asian pear, ginger and garlic. It's a key ingredient when preparing Korean BBQ.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
200 g
Baby potatoes
1 piece
Turkey breast
½ piece
[Persian] cucumber
½ sachet(s)
Korean-style spice mix
(Contains Wheat, Sesame, Soy)
20 g
Bulgogi sauce
(Contains Sulphites, Wheat, Sesame, Fish, Soy)
½ sachet(s)
Gomashio
(Contains Sesame)
200 g
Vegetable mix with cabbage
Not included in your delivery
1 tablespoon
[Plant-based] mayonnaise
1 tablespoon
Sunflower oil
½ tablespoon
White wine vinegar
½ teaspoon
Sugar
1 tablespoon
Water for the sauce
to taste
Sambal
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Wash the baby potatoes and cut them in half.
- Transfer to a pot or saucepan and cover with a shallow layer of water.
- Cover with a lid and bring to a boil, then cook for 15 - 17 minutes until done.
- Drain if necessary and set aside, covered.
Did you know... potatoes are very healthy; besides being a good source of fibre and complex carbohydrates, they're also rich in potassium and high in vitamins C, B6 and B11.
- Meanwhile, slice the cucumber and transfer to a bowl.
- Add the white wine vinegar and the sugar, then season to taste with salt and pepper. Toss well to combine, then set aside until serving, stirring occasionally.
- Cut the turkey into smaller pieces and transfer to a bowl.
- Add the Korean-style spices and toss well to coat.
- Heat the sunflower oil in a large wok or deep frying pan over medium-high heat.
- Fry the turkey for 2 - 3 minutes, then add the vegetable mix and fry for 4 - 6 minutes.
- In a small bowl, combine the bulgogi sauce with the mayonnaise and the water (see pantry for amounts).
- Add some sambal as preferred.
- Serve the baby potatoes in bowls or deep plates.
- Top with the turkey and the stir-fried vegetables.
- Drizzle with the bulgogi mayo and garnish with the gomashio.
- Serve the quick-pickled cucumber alongside.