Growing up in Limerick with a big Irish and Chinese family, I was always surrounded by two passions: a love of sport and good grub. My grandfather, Peter Ho, was from Hong Kong, and he made his way over to Ireland in the mid-20th century where he met my lovely Nana, Monica. He opened one of the first Chinese restaurants in Limerick: New Star Chinese Restaurant. My mother and her siblings worked there in their youth, which meant that when I was growing up, our family kitchen was influenced by my mother’s learnings from her dad. Stir-fries were a familiar feature on the menu, drawing inspiration from our Chinese roots but the food was complimented by using fresh, locally grown and in-season fruit and vegetables.
Fast forward to today, and even though I’m retired from professional rugby, I’m still training as hard as ever. Fitness and wellness are at my core, whether it’s preparing for triathlons or Hyrox competitions. Keeping my diet in check is a necessity, and nutrition is key to performing at my best, but I’ll be the first to admit that cooking hasn’t always been my strong suit. Back when I was playing rugby professionally and prepping for the Olympics, I realised I needed to get clued into the kitchen basics or risk not reaching my potential physically. Over time, I’ve learned a few tips and tricks, but I always lean on including fresh, local and in season fruit and veg as it’s the most beneficial for my body. Add in some sort of protein, such as turkey mince, and you’ve got a well-balanced meal.
These days, I’m motivated by more than just my training schedule though. I’m also proud to support local growers through Bord Bia’s EU co-funded Life is Better with Fruit and Vegetables campaign. Now in its third year, this campaign highlights the importance of buying fresh, locally grown produce when it’s in season because that’s when it’s at its tastiest and most nutritious. Leeks are currently in season, making them a fantastic choice for any meal. They’re incredibly versatile, simple to prepare, and they are typically the unsung hero of the dish. Plus, I am very aware that I’m nearly in my 30s, so if I want to keep performing at my best, I need to be eating the best foods available.
With all that in mind, I put together this tasty leek and turkey mince stir-fry that’s perfect for hitting all the necessary nutrients. Turkey is a leaner protein choice than other meats and aligns with my fitness goals. While the leeks are delicious when complimented with ginger, garlic and light sauces (sesame, soya and oyster) which pay homage to my Asian lineage.
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Below is my simple recipe which took about 10 minutes to prepare and 15 minutes to cook. If I can cook this up then, you can too! Even my family gave it a thumbs up, so it seems to have impressed even the biggest of my critics.
Tasty leek and turkey mince stir-fry (serves 4)
Ingredients
- 400g turkey breast mince
- 2 large leeks, thinly sliced (use the entire leek)
- 2 garlic cloves, crushed and finely chopped
- 1 thumb-sized piece of fresh ginger, peeled and grated
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 200g rice noodles (prepared according to packet instructions). Alternatively, use brown rice or quinoa if you prefer
- Sugar, salt and pepper
Method
- Wash hands properly.
- Wash and slice the leeks and mince the garlic and ginger.
- Heat the wok or pan: add a little oil to a hot wok or large frying pan on medium-high heat.
- Add the turkey: stir-fry the turkey mince until browned and cooked through (about 4-5 minutes).
- Put aside in a bowl.
- Wash hands again after handling the meat.
- Sauté the aromatics: in the same pan add in the sesame oil, soya sauce, garlic and ginger, stirring for about 30 seconds to release their fragrance. Be careful they don’t burn.
- In go the leeks: add the sliced leeks to the pan and stir-fry for another 3-4 minutes, or until they start to soften.
- Add in the turkey mince and oyster sauce, and season as desired withsugar/salt/pepper. Mix well so everything is covered with some flavour.
- Cook the rice noodles: Follow the packet instructions, drain, and set aside.
- Serve and garnish: Plate up immediately, sprinkle with sesame seeds and chilli flakes (optional). Enjoy!
This recipe is proof that you don’t need to be a master chef to cook up a delicious and nutritious meal at home. You can adapt it as you see fit using whatever vegetables are in season, just another way to elevate your food and keep things local. Keep an eye on what’s in season each month by checking out @BordBia’s monthly Best in Season posts.
So, if you’re busy juggling everyday life, this may be a meal to add to your culinary arsenal or just some inspiration to buy fresh, locally grown and in-season fruit and vegetables. We’re not just nourishing ourselves when we do that, we’re also giving back to the local growers, who make our family meals so memorable. Good food is at the heart of good health, and health is true wealth.
