Turkey mince stir fry with basil recipe
 Turkey mince is economical and low fat. Try it in this quick and easy stir-fry. Each serving provides 320kcal, 34g protein, 4g carbohydrate (of which 3.5g sugars), 18g fat (of which 3g saturates), 1g fibre and 1.9g salt. 55g/2oz fresh holy basil leaves, or ordinary basil (weight after removing stems)vegetable oil for shallow-frying, plus 4 tbsp for stir frying5 garlic cloves, peeled and finely chopped75g/3oz shallots or onions, peeled and finely sliced2 fresh hot green cayenne chillies, or to taste, sliced2 fresh hot red cayenne chillies, or to taste, sliced2.5cm/1in cube fresh root ginger, finely grated450g/1lb turkey mince (from boned, skinned breast and/or legs)5 tsp fish sauce or 1 tsp salt, to taste1½ tsp palm sugar or dark brown sugar 55g/2oz fresh holy basil leaves, or ordinary basil (weight after removing stems) vegetable oil for shallow-frying, plus 4 tbsp for stir frying 5 garlic cloves, peeled and finely chopped 75g/3oz shallots or onions, peeled and finely sliced 2 fresh hot green cayenne chillies, or to taste, sliced 2 fresh hot red cayenne chillies, or to taste, sliced 2.5cm/1in cube fresh root ginger, finely grated 450g/1lb turkey mince (from boned, skinned breast and/or legs) 5 tsp fish sauce or 1 tsp salt, to taste 1½ tsp palm sugar or dark brown sugar Method Wash the basil leaves and pat them dry. Set aside 15g/½oz of the whole leaves. Chop the rest very coarsely and set aside.Heat 1cm/½in depth of oil in a medium frying pan over a medium-high heat. Place a plate lined with kitchen paper near the hob. Have ready a splatter screen or an upturned sieve to cover the pan to prevent the oil from splattering.When the oil is hot, add the whole basil leaves. Cover immediately with the screen or sieve. Remove the cover as soon as the intense sizzling has died down (a matter of seconds) and stir the leaves once or twice. They will turn crisp very quickly.Remove with a slotted spoon and spread out on the kitchen paper to drain. Once the oil has cooled sufficiently, strain it and reserve for future use.Heat four tablespoons of oil in a large frying pan or wok over a medium heat. Add the garlic and shallots and fry, stirring, for about two minutes or until the shallots are lightly golden. Do not allow them to burn.Add the chillies and ginger and give a few vigorous stirs.Add the chopped basil and stir.Add the minced turkey, turn up the heat a bit and fry for about 3-4 minutes, stirring to break up the lumps as you do so. The turkey will lose its pink colour once it's cooked.Stir in the fish sauce (or salt), to taste, and the palm sugar (or dark brown sugar) and stir thoroughly to combine. If there is liquid remaining in the bottom of the wok, continue cooking until it boils off, but don't overcook the turkey.Transfer to a serving dish, top with the crisp-fried basil leaves and serve. Wash the basil leaves and pat them dry. Set aside 15g/½oz of the whole leaves. Chop the rest very coarsely and set aside. Wash the basil leaves and pat them dry. Set aside 15g/½oz of the whole leaves. Chop the rest very coarsely and set aside. Heat 1cm/½in depth of oil in a medium frying pan over a medium-high heat. Place a plate lined with kitchen paper near the hob. Have ready a splatter screen or an upturned sieve to cover the pan to prevent the oil from splattering. Heat 1cm/½in depth of oil in a medium frying pan over a medium-high heat. Place a plate lined with kitchen paper near the hob. Have ready a splatter screen or an upturned sieve to cover the pan to prevent the oil from splattering. When the oil is hot, add the whole basil leaves. Cover immediately with the screen or sieve. Remove the cover as soon as the intense sizzling has died down (a matter of seconds) and stir the leaves once or twice. They will turn crisp very quickly. When the oil is hot, add the whole basil leaves. Cover immediately with the screen or sieve. Remove the cover as soon as the intense sizzling has died down (a matter of seconds) and stir the leaves once or twice. They will turn crisp very quickly. Remove with a slotted spoon and spread out on the kitchen paper to drain. Once the oil has cooled sufficiently, strain it and reserve for future use. Remove with a slotted spoon and spread out on the kitchen paper to drain. Once the oil has cooled sufficiently, strain it and reserve for future use. Heat four tablespoons of oil in a large frying pan or wok over a medium heat. Add the garlic and shallots and fry, stirring, for about two minutes or until the shallots are lightly golden. Do not allow them to burn. Heat four tablespoons of oil in a large frying pan or wok over a medium heat. Add the garlic and shallots and fry, stirring, for about two minutes or until the shallots are lightly golden. Do not allow them to burn. Add the chillies and ginger and give a few vigorous stirs. Add the chillies and ginger and give a few vigorous stirs. Add the chopped basil and stir. Add the chopped basil and stir. Add the minced turkey, turn up the heat a bit and fry for about 3-4 minutes, stirring to break up the lumps as you do so. The turkey will lose its pink colour once it's cooked. Add the minced turkey, turn up the heat a bit and fry for about 3-4 minutes, stirring to break up the lumps as you do so. The turkey will lose its pink colour once it's cooked. Stir in the fish sauce (or salt), to taste, and the palm sugar (or dark brown sugar) and stir thoroughly to combine. If there is liquid remaining in the bottom of the wok, continue cooking until it boils off, but don't overcook the turkey. Stir in the fish sauce (or salt), to taste, and the palm sugar (or dark brown sugar) and stir thoroughly to combine. If there is liquid remaining in the bottom of the wok, continue cooking until it boils off, but don't overcook the turkey. Transfer to a serving dish, top with the crisp-fried basil leaves and serve. Transfer to a serving dish, top with the crisp-fried basil leaves and serve.