LEMON & TUR­KEY CUPS

SERVES 4 PREP 10 MINS COOK 10 MINS PER SERVE 1622kj

Woman’s Day (Australia) - - Food To Love -

2 tsp veg­etable or peanut oil 500g tur­key breast steaks, thinly sliced 80g tube Thai sea­son­ing paste 450g packet mi­crowave jas­mine rice ½ cup mint leaves 1 long red chilli, thinly sliced 1 red onion, finely chopped 2 tbsp lemon juice 8 ice­berg let­tuce leaves

1 In a large fry­ing pan, heat oil on high. Stir-fry tur­key 3 mins or un­til start­ing to brown.

2 Add sea­son­ing paste and rice. Stir-fry 3 mins or un­til com­bined and heated through. Re­move from heat. Stir in mint, chilli, red onion and lemon juice.

3 Place let­tuce leaves on serv­ing plates. Di­vide tur­key and rice mix­ture among leaves and serve.

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