Turkey And Orange Stir Fry Recipe
Ingredients
| 350 g/12 oz turkey breast portions | ||
| Soy sauce | 1 Tablespoon (For the marinade:) | |
| Orange juice | 2 Tablespoon (For the marinade:) | |
| Pepper red | 1/2 To taste (For the stir fry:) | |
| Green pepper | 1/2 To taste (For the stir fry:) | |
| Celery sticks | 3 (For the stir fry:) | |
| 100 g/4 oz carrots | ||
| 2 oranges water, | ||
| Cornflour | 1 Teaspoon (For the stir fry:) | |
| Ground black pepper | 1 To taste (For the stir fry:) | |
| Sunflower oil | 1 Tablespoon (For frying:) | |
| Sesame seed oil | 1 Teaspoon (For frying:) | |
| Salt | To Taste | |
Directions
If using frozen turkey, defrost and dry well before using.
The skin can be removed, if desired.
Cut the turkey into strips about 4 cm/1 1/2 inches in length and 1 cm/1/2 inch in width and thickness.
Mix together the soy sauce and orange juice.
Place the turkey in this marinade and leave for 30 minutes.
Cut the peppers into neat strips and dice the celery.
Peel the carrots and cut into matchsticks.
Grate the rind from the oranges and squeeze out the juice.
Measure the juice and add sufficient water to give 150 ml/1/4 pint.
Blend the cornflour with this liquid and add a little salt and pepper.
Lift the turkey from the marinade and drain well.
Save the marinade.
Heat the two oils in a wok or strong frying pan.
Add the turkey and stir fry for 4 to 5 minutes, then add the orange rind, peppers, celery and carrots.
Continue stir frying for a further 3 minutes.
Pour in the cornflour and orange juice mixture, together with any marinade that may be left.
Stir as the liquid comes to the boil and thickens slightly.
Serve with cooked rice.
The skin can be removed, if desired.
Cut the turkey into strips about 4 cm/1 1/2 inches in length and 1 cm/1/2 inch in width and thickness.
Mix together the soy sauce and orange juice.
Place the turkey in this marinade and leave for 30 minutes.
Cut the peppers into neat strips and dice the celery.
Peel the carrots and cut into matchsticks.
Grate the rind from the oranges and squeeze out the juice.
Measure the juice and add sufficient water to give 150 ml/1/4 pint.
Blend the cornflour with this liquid and add a little salt and pepper.
Lift the turkey from the marinade and drain well.
Save the marinade.
Heat the two oils in a wok or strong frying pan.
Add the turkey and stir fry for 4 to 5 minutes, then add the orange rind, peppers, celery and carrots.
Continue stir frying for a further 3 minutes.
Pour in the cornflour and orange juice mixture, together with any marinade that may be left.
Stir as the liquid comes to the boil and thickens slightly.
Serve with cooked rice.
Chef
