Ingredients
1 x Marion’s Kitchen Kung Pao, which includes:
KUNG PAO SAUCE
PEANUTS
DRIED CHILIES
BABY CORN
1 lb (about 450g) ground turkey
½ cup panko breadcrumbs
1 tsp kosher salt
1 garlic clove, finely grated
½ tsp chili flakes
1 egg
2 tbsp vegetable oil
1 red pepper (capsicum), diced
½ cup sliced scallions (spring onion)
Instructions
STEP 1
To make the meatballs, combine the turkey, bread crumbs, salt, garlic, chili flakes and egg. Form into small meatballs.
STEP 2
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.
STEP 3
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.
STEP 4
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.
