Turkey Stir-Fry


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 teaspoon fresh ginger freshly grated
1 tablespoon corn flour
2 tablespoons cold water


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.
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.
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.
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!
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.




8.0 servings


Sunday, February 14, 2010 - 5:48am



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