dinner

Ga Xào Sả Ớt (Lemongrass-Chili Turkey Stir-Fry) with Fragrant Jasmine Rice

Name: Ga Xào Sả Ớt (Lemongrass-Chili Turkey Stir-Fry) with Fragrant Jasmine Rice
Ingredients: 169.6 g Turkey breast, raw, cut into bite-sized strips; 72.1 g TRADITIONAL PHO RICE NOODLES (Heirloom Rice), cooked; 100 g TUSCAN KALE, shredded; 32.8 g Seeds, pumpkin and squash, roasted; 0.9 tbsp CHILE HABANERO HOT SAUCE (for aromatics/flavor)

Nutrition

762

kcal

Calories

Protein

Carbs

Fat

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Ingredients(5)

Turkey breast, raw, cut into bite-sized strips169.6 g

TRADITIONAL PHO RICE NOODLES (Heirloom Rice), cooked72.1 g

TUSCAN KALE, shredded100 g

Seeds, pumpkin and squash, roasted32.8 g

CHILE HABANERO HOT SAUCE (for aromatics/flavor)0.9 tbsp

Instructions

Prepare the aromatics by finely mincing fresh lemongrass (if available) or using the provided Habanero & Green Chile aromatics to create a spicy, fragrant base.

Heat a wok or heavy-bottomed skillet over high heat until wisps of smoke appear. Add a small splash of neutral oil.

Add the turkey strips to the hot pan. Stir-fry rapidly for 3-4 minutes until the meat is white and seared at the edges, ensuring it remains tender.

Fold in the shredded Tuscan kale and the habanero-chile base. Sauté until the greens have just wilted and turned a vibrant, deep green, roughly 2 minutes.

Incorporate the pre-cooked rice noodles, tossing everything together to absorb the aromatic juices from the turkey and chiles.

Season with a splash of apple cider vinegar to balance the heat.

Plate the stir-fry in a shallow bowl. Garnish generously with the roasted pumpkin seeds for a deep, earthy crunch. Serve immediately while the steam carries the scent of the aromatics.