Monday, 8 July 2013

Turkey stir fry

Turkey stir fry
Serves 1

Did a fridge raid and cleared out some of my vegetables that have seen better days – this calls for a stir fry! I usually add the aromatics – garlic and ginger near the end so it doesn’t burn over the high heat at the start, and also it retains a fresher flavour. Just make sure you cook out the rawness. The sweet chilli sauce had also been hanging around in the fridge too long than I’d care to admit, but it all tasted nice :)

1tsp oil
Half a small onion, sliced
¼ yellow pepper, roughly chopped
¼ courgette, sliced
½ carrot, peeled and cut into matchsticks
1 field mushroom, sliced
Leftover cooked turkey strips
2 spring onion, sliced on the diagonal
½ clove garlic, chopped
1 tsp grated ginger root
1 tbsp Kikkoman soy sauce
1 tbsp sweet chilli stir fry sauce

Heat a wok or frying pan with the oil and throw in the onion, pepper and  carrot and stir fry over a high heat for 2 mins. Add the mushroom and cook for another minute until the hard vegetables are starting to soften slightly.  Add the turkey strips, spring onion, garlic and ginger and mix well – stir fry for a minute until the garlic is fragrant and cooked, then add the soy sauce and chilli sauce, stir and serve immediately.

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