Stir-Fried Turkey With Mangetouts Recipe
Ingredients
| 30 ml/2 tbsp sesame oil | ||
| 90 ml/6 tbsp lemon juice | ||
| Garlic | 1 Clove (5gm), crushed | |
| 1 cm/1/2 in fresh root ginger, grated | ||
| 5 ml/1 tsp clear honey | ||
| 450 g/1 lb turkey fillets, skinned and cut into strips | ||
| 115 g/4 oz mangetouts | ||
| 30 ml/2 tbsp groundnut oil | ||
| 50 g/2 oz cashew nuts | ||
| Onions spring | 6 , cut into strips | |
| 225 g/8 oz can water chestnuts, drained and thinly sliced | ||
| Salt | To Taste | |
| Saffron rice, to serve | ||
Directions
1. Mix together the sesame oil, lemon juice, garlic, ginger and honey in a shallow, non-metallic dish. Add the turkey and mix well. Cover and leave to marinate for 3-4 hours.
2. Blanch the mangetouts in boiling salted water for 1 minute. Drain, refresh under cold running water and set aside.
3. Drain the marinade from the turkey strips and reserve the marinade. Heat the groundnut oil in a preheated wok or large frying pan, add the cashew nuts and stir-fry for about 1-2 minutes, until golden brown. Remove the cashew nuts from the wok or frying pan, using a slotted spoon, and set aside.
4. Add the turkey to the wok or frying pan and stir-fry for 3-4 minutes, until golden brown. Add the spring onions, mangetouts, water chestnuts and reserved marinade. Cook for a few minutes, until the turkey is tender and the sauce is bubbling and hot. Stir in the cashew nuts and serve with saffron rice.
2. Blanch the mangetouts in boiling salted water for 1 minute. Drain, refresh under cold running water and set aside.
3. Drain the marinade from the turkey strips and reserve the marinade. Heat the groundnut oil in a preheated wok or large frying pan, add the cashew nuts and stir-fry for about 1-2 minutes, until golden brown. Remove the cashew nuts from the wok or frying pan, using a slotted spoon, and set aside.
4. Add the turkey to the wok or frying pan and stir-fry for 3-4 minutes, until golden brown. Add the spring onions, mangetouts, water chestnuts and reserved marinade. Cook for a few minutes, until the turkey is tender and the sauce is bubbling and hot. Stir in the cashew nuts and serve with saffron rice.
Chef
