Chinese-Style Turkey & Pepper Stir-Fry With Rice

Add the white long grain rice to a pot with a lid with 225ml [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

While the rice is cooking, peel and roughly dice the brown onion[s]

Deseed the pepper[s] (scrape the seeds and pith out with a teaspoon) and dice

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the chopped onion with a pinch of salt and cook for 3-5 min or until beginning to soften

Peel and roughly chop (or grate) the garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Once the onion has softened, add the turkey mince to the pan and cook for 3-4 min or until browned all over, breaking it up with a wooden spoon as you go

While the turkey mince is browning, add 1 tsp [2 tsp] black pepper to the pan (freshly ground is best!)

Once the mince has browned, add the chopped pepper, garlic and ginger and cook for 2 min further

Add the Chinese rice wine, hoisin sauce, soy sauce, toasted sesame oil and 1 tbsp [2 tbsp] sugar and cook for 4-5 min or until thickened and sticky – this is your Chinese-style turkey & pepper stir-fry

Finely slice the red chilli[es]