Glazed turkey salad recipe
information
Calories per serving 190.
ingredients
350 g (12 oz) turkey escalopes
2 tablespoons dark soy sauce
1 tablespoon tomato puree
1 garlic clove, crushed
2 teaspoons clear honey
2 teaspoons sunflower oil
150 g (5 1/2 oz) mange tout peas, halved lengthways
150 g (5 1/2 oz) carrots, cut into matchsticks
100 g (3 1/2 oz) canned water chestnuts, drained and sliced
100 g (3 1/2 oz) mushrooms, sliced
6 spring onions, sliced very finely
1 head of Chinese leaves, shredded
2 tablespoons dark soy sauce
1 tablespoon tomato puree
1 garlic clove, crushed
2 teaspoons clear honey
2 teaspoons sunflower oil
150 g (5 1/2 oz) mange tout peas, halved lengthways
150 g (5 1/2 oz) carrots, cut into matchsticks
100 g (3 1/2 oz) canned water chestnuts, drained and sliced
100 g (3 1/2 oz) mushrooms, sliced
6 spring onions, sliced very finely
1 head of Chinese leaves, shredded
method
1. Cut the turkey into thin strips and mix it with the soy sauce, tomato puree, garlic and honey.
2. Heat the sunflower oil in a large frying pan or wok.
3. Stir fry the turkey for 8 - 10 minutes until cooked through and a glaze starts to form a sticky coating around the strips.
4. Add the mange tout peas, carrots, water chestnuts and mushrooms, and cook for a further 2 minutes.
5. Remove the pan from the heat and toss in the spring onions and shredded Chinese leaves.
6. Divide between four plates and serve at once.
2. Heat the sunflower oil in a large frying pan or wok.
3. Stir fry the turkey for 8 - 10 minutes until cooked through and a glaze starts to form a sticky coating around the strips.
4. Add the mange tout peas, carrots, water chestnuts and mushrooms, and cook for a further 2 minutes.
5. Remove the pan from the heat and toss in the spring onions and shredded Chinese leaves.
6. Divide between four plates and serve at once.
serving amount
serves 4.
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