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Student Turkey Ginger Stir Fry    HT  MC  30mins

Serves 1     Hot Poultry Vegetables Main Course Dairy Free Eggless

1 tbsp Vegetable Oil
100g/4oz Turkey Fillet, cut into thin strips
1 Garlic Cloves, crushed
1 heaped teasp freshly grated Root Ginger
75g/3oz Broccoli Florets
2 Spring Onions, finely chopped
4 Mushrooms, halved
25g/1oz Beansprouts
2 tbsp Soy Sauce
60ml/2fl.oz. hot Chicken Stock
A splash of Lemon Juice


1. Heat half the oil in a large frying pan or wok until very hot then add the turkey strips and stir-fry for 4-5 minutes until golden brown on all sides. Remove from the pan with a slotted spoon and set aside.

2 . Add the remaining oil to the pan/wok, heat until quite hot then add the garlic and ginger and stir fry over a medium heat for 30 seconds.

3. Increase the heat to high then add the broccoli, onions and mushrooms and stir fry for 2-3 minutes.

4. Return the cooked turkey to the pan together with the beansprouts, soy sauce, stock and lemon juice and cook, for 2-3 minutes, stirring from time to time. Serve immediately.



More Student Recipes   |  General Poultry & Game Prep & Cooking Times  


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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