Hoisin turkey stir-fry with bok choy and coconut jasmine rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Hoisin turkey stir-fry with bok choy and coconut jasmine rice

Speedy Stir-Fry

Hoisin turkey stir-fry with bok choy and coconut jasmine rice

Gluten-Free Friendly, Dairy-Free, Protein Plus

2 Servings, 620 Calories/Serving

30–40 Minutes

Pumpkin puree and prunes may not scream "hoisin sauce" in a traditional sense, but trust us when we say they're the keys to our gluten-free turkey stir-fry.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 cup jasmine rice*
  • ½ cup coconut milk
  • 1 white onion
  • 1 red bell pepper
  • 5 or 6 heads baby bok choy (about 1¼ pounds total)
  • 1 carrot
  • 1 Asian pear
  • Sunbasket hoisin (almond butter - coconut aminos - pumpkin puree - prunes - molasses - coconut vinegar - sesame oil - salt - granulated garlic)
  • Sunbasket stir-fry blend (gluten-free tamari - sesame oil - fresh garlic - fresh ginger)
  • 6 or 7 sprigs fresh cilantro
  • 1 pound ground turkey
  • Sesame-chile blend (optional) (toasted sesame seeds - red chile flakes)
  • *Not paleo; omit for a paleo-strict version.
Chef's Tip
Rinsing rice removes starches that cause clumping. You can rinse the rice in a fine-mesh strainer under cold running water until the water runs clear. Or, in the pot you’ll use to cook the rice, cover the grains with cold water, swish, and let stand for 5 minutes. Using a fine-mesh strainer, the lid, or your hand, drain and proceed with cooking.

Nutrition per serving

Calories 620, Total Fat 25g (32% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 730mg (32% DV), Total Carb. 68g (25% DV), Fiber 5g (18% DV), Total Sugars 10g (Incl. 1g Added Sugars, 2% DV), Protein 31g
Contains: Tree Nuts, Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice

  • Rinse the rice.
In a medium sauce pot, combine the rice, coconut milk, and 1 cup water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the stir-fry.

2

Prep the stir-fry ingredients

  • Peel and thinly slice enough white onion to measure 1½ cups.
  • Remove the stem, ribs, and seeds from the bell pepper; cut the bell pepper lengthwise into ¼-inch-wide strips, then crosswise into ¼-inch pieces.
  • Trim the root ends from the bok choy; cut the bok choy in half lengthwise then crosswise into 1-inch slices.
  • Scrub or peel the carrot and trim off the ends; cut the carrot in half lengthwise, then on the diagonal into ¼-inch-thick slices.
  • Peel the pear, if desired. Cut the pear into quarters lengthwise and cut away the core. Thinly slice the quarters lengthwise.
  • In a small bowl, stir together the hoisin and stir-fry blend.
  • Coarsely chop the cilantro for garnish.

3

Cook the turkey

  • Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the turkey, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes. Using a slotted spoon, transfer to a plate. Do not clean the pan.

4

Cook the vegetables; finish the stir-fry

In the same pan used for the turkey, if dry, add 2 to 3 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the bok choy and cook until just wilted, 1 to 2 minutes.
Return the turkey and any accumulated juices to the pan and add the carrot, pear, hoisin mixture, and ½ cup water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the turkey is cooked through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the rice to individual bowls and top with the stir-fry. Garnish with the cilantro and as much sesame-chile blend as you like and serve.
Kids Can!
  • Rinse the rice.
  • Fluff the rice.
  • Stir together the hoisin mixture.
  • Add the garnishes.
  • Serve the meal.
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