• 3 tsp vegetable oil
  • 4 echalion shallots (or 6 regular shallots), sliced
  • 1 red chilli, sliced (leave in the seeds)
  • 4 garlic cloves, sliced
  • 1 lemongrass stalk, very finely sliced
  • 400g pack turkey breast stir-fry
  • 200g pack sugar snap peas
  • 1½ tbsp Thai fish sauce
  • 2 tbsp lime juice
  • 28g pack basil, leaves only


  1. 1

    Heat half the oil in a wok or frying pan over a medium heat. Stir-fry the shallots, chilli, garlic and lemongrass for 5 minutes until softened and fragrant, adding a splash of water to stop it catching. Tip it into a bowl.

  2. 2

    Increase the heat to high and add the rest of the oil, turkey and sugar snap peas. Stir-fry for 3 minutes until the turkey is just cooked through.

  3. 3

    Mix the Thai fish sauce and lime juice with 2 tbsp water. Add to the pan along with the shallot mixture and toss everything together for 1 minute. Remove from the heat and toss the basil through just before serving. 

Nutritional Details

Each serving provides
  • Energy 1394kj 333kcal 17%
  • Fat 6.3g 9%
  • Saturates 0.8g 4%
  • Sugars 9.1g 10%
  • Salt 3.2g 53%

% of the Reference Intakes

Typical values per 100g: Energy 327kj/78kcal

Each serving provides

11.2g carbohydrate 1.8g fibre 55.9g protein

Also in these Scrapbooks

Back to top