1.2 litres (2 pints / 5 cups) chicken stock
125 g cooked turkey, cut into thin strips
1 bunch salad onions, sliced diagonally
1 red pepper de-seeded and sliced into thin strips
175 g oyster mushrooms, roughly chopped
75 g bamboo shoots
2 cm piece fresh root ginger, finely grated
2 tbsp dry sherry
2 tbsp dark soy sauce
salt and freshly ground black pepper
1 tbsp freshly chopped coriander
125 g cooked turkey, cut into thin strips
1 bunch salad onions, sliced diagonally
1 red pepper de-seeded and sliced into thin strips
175 g oyster mushrooms, roughly chopped
75 g bamboo shoots
2 cm piece fresh root ginger, finely grated
2 tbsp dry sherry
2 tbsp dark soy sauce
salt and freshly ground black pepper
1 tbsp freshly chopped coriander
method
1. Place the stock in a large saucepan and bring to the boil.
2. Add the turkey, salad onions and pepper, simmer for 2 minutes.
3. Stir in the mushrooms, bamboo shoots, ginger, sherry, soy sauce and simmer for 2 minutes.
4. Add the seasoning to taste and simmer for a further 1-2 minutes.
5. Sprinkle over the coriander and serve.
2. Add the turkey, salad onions and pepper, simmer for 2 minutes.
3. Stir in the mushrooms, bamboo shoots, ginger, sherry, soy sauce and simmer for 2 minutes.
4. Add the seasoning to taste and simmer for a further 1-2 minutes.
5. Sprinkle over the coriander and serve.
serving amount
serves: 4
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