lunch

Ga Xao Sa Ot (Vietnamese Lemongrass Turkey Stir-fry) with Jasmine Rice

Name: Ga Xao Sa Ot (Vietnamese Lemongrass Turkey Stir-fry) with Jasmine Rice
Ingredients: 215g GROUND TURKEY BREAST; 133.0 g Japanese No1 Rice Cooked Rice; 110.9 g 3 PEPPER & ONION BLEND (Green/Red/Yellow Peppers, Onions); 162.6 g BROCCOLI SLAW; 22.5 g Olive oil composed of refined olive oils & virgin olive oils; 0.7 serving Fish sauce, lime juice, palm sugar, minced lemongrass, garlic, chili (Finishing/Sauce)

Nutrition

709

kcal

Calories

Protein

Carbs

Fat

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Ingredients(6)

GROUND TURKEY BREAST215g

Japanese No1 Rice Cooked Rice133.0 g

3 PEPPER & ONION BLEND (Green/Red/Yellow Peppers, Onions)110.9 g

BROCCOLI SLAW162.6 g

Olive oil composed of refined olive oils & virgin olive oils22.5 g

Fish sauce, lime juice, palm sugar, minced lemongrass, garlic, chili (Finishing/Sauce)0.7 serving

Instructions

Heat a wok or heavy-bottomed skillet over medium-high heat. Add the olive oil and swirl to coat.

Add the ground turkey breast. Break it up with a spatula and cook until lightly browned and cooked through, about 5-6 minutes.

Add the pepper and onion blend and fresh minced lemongrass. Stir-fry for 3-4 minutes until the vegetables are fragrant and softened but still retain a slight crunch.

Stir in the broccoli slaw, cooking for another 2 minutes until just wilted.

Deglaze the pan with a splash of fish sauce, lime juice, and a pinch of palm sugar. The mixture should smell intensely aromatic and savory-sweet. Toss vigorously for 30 seconds to coat everything in the sauce.

Serve immediately over a bed of warm Japanese-style rice. Garnish with fresh cilantro and thinly sliced bird's-eye chili if desired.