Shredded Turkey With Mixed Vegetables Recipe
Summary
Preparation Time5 MinCooking Time15 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings6
Ingredients
| Almonds | 75 Gram, flaked | |
| Vegetable oil | 4 Tablespoon | |
| Turkey breast | 500 Gram | |
| Medium carrots - 3, diagonally sliced | ||
| Dried shiitake mushrooms - 5-15 g 1/4-1/2 oz), soaked in warm water for 20 minutes, drained and chopped | ||
| Broccoli florets | 375 Gram | |
| Spring onions - 1/2 bunch, diagonally sliced | ||
| Sesame oil | 2 Teaspoon | |
| Black pepper | 1 To taste | |
| Corn flour | 2 Teaspoon (Sauce:) | |
| Water | 6 Tablespoon (Sauce:) | |
| Soy sauce | 4 Tablespoon (Sauce:) | |
| Rice wine or dry sherry - 4 tablespoons | ||
Directions
GETTING READY
1) In a large bowl, prepare a thin paste of corn flour and water, to prepare the sauce. Pour in soy sauce and rice wine or sherry. Stir well. Place aside.
MAKING
2) Use a wok, to heat up.
3) Dry-fry almonds over moderate heat until golden brown.
4) Transfer the almonds from wok into a plate and place aside.
5) Pour in 2 tablespoons of vegetable oil to the wok. Place the heat at medium and heat the oil to hot.
6) Place in turkey strips to stir-fry by increasing the heat to high for 3-4 minutes or until the meat turns light in color in all sides.
7) Transfer the turkey and its juices into a separate bowl. Place it aside.
8) Place the wok back on medium heat.
9) Pour in remaining oil to heat up.
10) Add carrots, dried mushrooms and broccoli stalks to stir-fry for 3-4 minutes.
11) Fold in broccoli florets and spring onions. Continue stir-frying for another 30 seconds.
12) Stir in the sauce mixture into the wok.
13) Bring it to a boil by increasing heat and wait until the sauce thickens by constant stirring. Place the turkey and its juices back into the wok.
14) Toss the ingredients for couple of minutes or until all the ingredients are thoroughly combined.
15) Season the preparation with black pepper according to taste.
SERVING
16) Serve warm by sprinkling sesame oil and almonds.
1) In a large bowl, prepare a thin paste of corn flour and water, to prepare the sauce. Pour in soy sauce and rice wine or sherry. Stir well. Place aside.
MAKING
2) Use a wok, to heat up.
3) Dry-fry almonds over moderate heat until golden brown.
4) Transfer the almonds from wok into a plate and place aside.
5) Pour in 2 tablespoons of vegetable oil to the wok. Place the heat at medium and heat the oil to hot.
6) Place in turkey strips to stir-fry by increasing the heat to high for 3-4 minutes or until the meat turns light in color in all sides.
7) Transfer the turkey and its juices into a separate bowl. Place it aside.
8) Place the wok back on medium heat.
9) Pour in remaining oil to heat up.
10) Add carrots, dried mushrooms and broccoli stalks to stir-fry for 3-4 minutes.
11) Fold in broccoli florets and spring onions. Continue stir-frying for another 30 seconds.
12) Stir in the sauce mixture into the wok.
13) Bring it to a boil by increasing heat and wait until the sauce thickens by constant stirring. Place the turkey and its juices back into the wok.
14) Toss the ingredients for couple of minutes or until all the ingredients are thoroughly combined.
15) Season the preparation with black pepper according to taste.
SERVING
16) Serve warm by sprinkling sesame oil and almonds.
Chef
