1 x Marion’s Kitchen Kung Pao, which includes:
KUNG PAO SAUCE
1 lb (about 450g) ground turkey
½ cup panko breadcrumbs
1 tsp kosher salt
1 garlic clove, finely grated
½ tsp chili flakes
2 tbsp vegetable oil
1 red pepper (capsicum), diced
½ cup sliced scallions (spring onion)
To make the meatballs, combine the turkey, bread crumbs, salt, garlic, chili flakes and egg. Form into small meatballs.
Heat one tablespoon of oil in a large skillet over medium heat and cook meatballs for 2-3 minutes or until golden brown. Remove from heat.
Open up the BABY CORN pouch and drain away the liquid. Rinse the baby corn pieces and set aside until step 4. Open up the DRIED CHILIES and slice into ¼ inch pieces.
Heat the remaining one tablespoon of oil in the same skillet over high heat. Add DRIED CHILIES, BABY CORN, PEANUTS and red pepper and stir-fry for about a minute. Now add the meatballs to the pan along with the KUNG PAO SAUCE. Stir-fry until everything is evenly coated with the sauce. Remove from heat and toss through the sliced scallions.