Turkey Stir-Fry
By: Anonymous
Published: Sunday, February 14, 2010 - 5:48am

Ingredients




marinade:
1 tablespoon sherry medium
2 tablespoons soy sauce
2 teaspoons sugar
1 tablespoon honey
1 clove garlic crushed
8 ounces Turkey breast cut in strips
2 tablespoons sesame oil
4 spring onions sliced diagonally
5 ounces bean sprouts fresh
2 ounces waterchestnuts canned sliced
1 red bell pepper dice
1 teaspoon fresh ginger freshly grated
1 tablespoon corn flour
2 tablespoons cold water

Preparation

1 In a shallow dish, mix together all the ingredients for the marinade and stir in the turkey stirfry. Cover and place in the refrigerator for approximately one hour. 2 Heat [the oil in] a wok or large frying pan (skillet). Add the turkey stirfry and cook for 5 minutes, stirring occasionally. Add the salad onions, bean sprouts, water chestnuts, red pepper and any remaining marinade and continue cooking for a further 4-5 minutes. 3 Blend the cornflour with the water and add to the stirfry mixture. Cook for one minute, stirring continually, until thickened and clear. Serve immediately, with boiled rice. 4 This is supposed to serve 4, but would be a bit mere - I used more vegetablesthan the recipe said (a packet of bean sprouts, a tin of water chestnut, and 6 scallions, not 4) and it was ample for the three of us. Wanted a little salt, I thought, but that's a matter of taste! 5 I have just thought; I might make a yule log to take to this party - a Swiss roll sponge with chestnut puree instead of chocolate... Might be nice.