Stir-fried Turkey with Broccoli and Mushrooms recipe
information
This is a really easy, tasty supper dish which works well with chicken too.
Cook fresh egg noodles in salted boiling water, stirring occasionally to prevent them from sticking. They are ready within a few minutes. Follow the packet instructions for cooking dried egg noodles.
ingredients
115 g (4 oz) broccoli florets
4 spring onions
5 ml (1 tsp) cornflour
45 ml (3 tbsp) oyster sauce
15 ml (1 tbsp) dark soy sauce
120 ml (4 fl oz) 1/2 cup chicken stock
10 ml (2 tsp) lemon juice
45 ml (3 tbsp) groundnut oil
450 g (1 lb) turkey steaks cut into strips, about 5 mm x 5 cm (1/4 x 2 in)
1 small onion, chopped
2 garlic cloves, crushed
10 ml (2 tsp) grated fresh root ginger
115 g (4 oz) fresh shiitake mushrooms, sliced
75 g (3 oz) baby sweetcorn, halved lengthways
15 ml (1 tbsp) sesame oil
salt and ground black pepper
egg noodles, to serve
4 spring onions
5 ml (1 tsp) cornflour
45 ml (3 tbsp) oyster sauce
15 ml (1 tbsp) dark soy sauce
120 ml (4 fl oz) 1/2 cup chicken stock
10 ml (2 tsp) lemon juice
45 ml (3 tbsp) groundnut oil
450 g (1 lb) turkey steaks cut into strips, about 5 mm x 5 cm (1/4 x 2 in)
1 small onion, chopped
2 garlic cloves, crushed
10 ml (2 tsp) grated fresh root ginger
115 g (4 oz) fresh shiitake mushrooms, sliced
75 g (3 oz) baby sweetcorn, halved lengthways
15 ml (1 tbsp) sesame oil
salt and ground black pepper
egg noodles, to serve
method
1. Divide the broccoli florets into smaller sprigs and cut the stalks into thin diagonal slices.
2. Finely chop the white parts of the spring onions and slice the green parts into thin shreds.
3. In a bowl, blend together the cornflour, oyster sauce, soy sauce, stock and lemon juice. Set aside.
4. Heat 30 ml (2 tbsp) of the groundnut oil in a preheated wok. Add the turkey and stir-fry for 2 minutes until golden and crisp at the edges. Remove from the wok and keep warm.
5. Add the remaining groundnut oil to the wok and stir-fry the chopped onion, garlic and ginger over a medium heat for about 1 minute. Increase the heat to high, add the broccoli, mushrooms and sweetcorn and stir-fry for 2 minutes.
6. Return the turkey to the wok, then add the sauce with the chopped spring onion and seasoning. Cook, stirring, for about 1 minute until the sauce has thickened. Stir in the sesame oil. Serve immediately on a bed of egg noodles with the finely shredded spring onion scattered on top.
2. Finely chop the white parts of the spring onions and slice the green parts into thin shreds.
3. In a bowl, blend together the cornflour, oyster sauce, soy sauce, stock and lemon juice. Set aside.
4. Heat 30 ml (2 tbsp) of the groundnut oil in a preheated wok. Add the turkey and stir-fry for 2 minutes until golden and crisp at the edges. Remove from the wok and keep warm.
5. Add the remaining groundnut oil to the wok and stir-fry the chopped onion, garlic and ginger over a medium heat for about 1 minute. Increase the heat to high, add the broccoli, mushrooms and sweetcorn and stir-fry for 2 minutes.
6. Return the turkey to the wok, then add the sauce with the chopped spring onion and seasoning. Cook, stirring, for about 1 minute until the sauce has thickened. Stir in the sesame oil. Serve immediately on a bed of egg noodles with the finely shredded spring onion scattered on top.
serving amount
serves 4
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