Sesame Turkey with Ginger and Lychees Recipe
Ingredients
| Fillets | 450 Gram, cut into thin strips | |
| Egg | 1 , beaten | |
| Sesame seeds | 3 Tablespoon | |
| Olive oil | 3 Tablespoon | |
| Onion | 1 Small, peeled, finely chopped | |
| Garlic | 1 Clove (5gm), peeled, finely chopped | |
| Slice of fresh ginger, 1 cm (1/2 inch) thick, finely chopped | ||
| 2 tablespoons unsweetened pineapple juice | ||
| Chicken stock | 4 Tablespoon | |
| Lychees | 12 , shelled | |
| Lime juice | 1 Tablespoon | |
| Salt | 1 To taste | |
| Julienne strips of spring onion, to garnish | ||
Directions
1. Dip the strips of turkey into beaten egg, shaking off the excess, and coat lightly in sesame seeds.
2. Heat the olive oil in a large shallow pan; add the onion and garlic and fry for 2-3 minutes. Add the ginger and the strips of turkey and fry until the turkey is evenly coloured.
3. Pour over the pineapple juice and stock and simmer for 5 minutes, covered.
4. Add the lychees and lime juice and season to taste. Stir well then simmer, covered for a further 4-5 minutes.
5. Serve, garnished with spring onion strips on a bed of Chinese noodles.
2. Heat the olive oil in a large shallow pan; add the onion and garlic and fry for 2-3 minutes. Add the ginger and the strips of turkey and fry until the turkey is evenly coloured.
3. Pour over the pineapple juice and stock and simmer for 5 minutes, covered.
4. Add the lychees and lime juice and season to taste. Stir well then simmer, covered for a further 4-5 minutes.
5. Serve, garnished with spring onion strips on a bed of Chinese noodles.
Chef
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