Preparation time: 25 minutes.
Cooking time: 15-20 minutes.
Calories: 288 per portion
ingredients
serves 4
450 g (1 lb) turkey fillets, cut into thin strips
1 egg, beaten
3 tablespoons sesame seeds
3 tablespoons olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
slice of fresh root ginger, 1 cm (1/2 inch) thick, peeled and chopped
2 tablespoons unsweetened pineapple juice
4 tablespoons chicken stock
12 fresh lychees, shelled
1 tablespoon lime juice
salt and pepper
julienne strips of spring onion, to garnish
method
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 shallow pan; add the onion and garlic and fry for 2 - 3 minutes.
3. Add the ginger and the strips of turkey and fry until the turkey is evenly coloured. Pour over the pineapple juice and stock and simmer for 5 minutes, covered. Add the lychees and lime juice and season well to taste.
4. Stir well, then simmer, covered, for a further 4-5 minutes. Serve, garnished with spring onion strips, on a bed of Chinese noodles.
The stones can be removed from the lychees before adding to the casserole but do this in a dish so that none of the fragrant juice is wasted.
