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Turkey Ginger Stir Fry    HT  MC  30mins



Serves 4     Hot Poultry Vegetables Main Course Dairy Free Eggless

Ingredients
2 tbsp Vegetable Oil
400g/14oz Turkey Fillet, cut into thin strips
2 Garlic Cloves, crushed
2.5cm /1-inch fresh Root Ginger, grated
175g/6oz Broccoli Florets
6 Spring Onions, finely chopped
100g/4oz Small Mushrooms, halved
100g/4oz Beansprouts
3 tbsp Soy Sauce
120ml/4fl.oz. hot Chicken Stock
The Juice of ˝ a Lemon

Instructions

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 and heat until hot 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.

 

 

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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

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Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

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