CORE Thai Turkey StirFry (or Pork or Chicken)

I used diced turkey fillet for this and it was lovely and moist. You could also use diced chicken thigh (breast may be too dry) or pork fillets.

Serves: 2

Difficulty: Easy

Ingredients:

The stir fry:

• 400g turkey fillet, cubed to 2cm (or chicken thigh or pork fillet)
• 1 onion, sliced
• 1 small red capsicum, sliced
• 1 1/2 cups green beans (frozen is fine)
• lemon wedges

Thai Marinade:

• 1 tsp mint
• 1 tsp lemongrass (or juice of 1 lemon)
• 1 tsp chilli paste
• 2 tsp coriander

The "nest" - choose 2 of the below in contrasting colours:

• bean sprouts
• baby spinach
• grated carrot
• shredded lettuce

Method:

Mix the herbs in a non-metallic bowl and add a few tsp of water to make a thinish paste (I use commercial tubes of wet crushed herbs. If using fresh, the quantity given is once pulverized - you could throw it all in the food processor).
Add the turkey to the herbsand stir in. Cover and marinate for 20 minutes.
Spray a nonstick frypan or wok with oil and heat to medium-hot.
Add the capsicum and onions and a few TB of water and cook for a few minutes.
Add the turkey and a few more TB of water. Water helps to steam fry food and reduces oil needed.
Cook turkey for about 5 minutes, then add beans (I added still frozen)
Stir fry for a few minutes until beans are done.
Meanwhile, prepare the nest on the plates/bowls by adding a layer or ring of nest vegetable 1 (I used 2/3 cup bean spouts per serve)
Add nest vegetable 2 leaving about a 2 cm ring showing vegetable 1 (I used a generous handful of baby spinach)
Serve the stirfry on the center of the nest with a wedge of lemon (the lemon is the "sauce" and dressing all in one)

Not on Core? The only points here are for the meat - 4 points for 200g of turkey, chicken thigh or lean pork fillets.