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Turkey stir-fry with vegetables

This turkey stir-fry with vegetables is ready within 30 minutes so it’s ideal for supper on busy or lazy days. It’s gluten-free, dairy-free too. Serve it with rice noodles or steamed brown rice.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Servings: 4 people
Cuisine: Chinese
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 thin or 2 thick turkey steaks
  • 1 clove of garlic minced
  • ½ tsp minced ginger
  • 1 Tbsp soy sauce
  • 1 tsp sesame oil
  • 1 Tbsp rice wine or dry Sherry
  • For the veggies:
  • 1 Tbsp groundnut oil
  • 2 cloves of garlic
  • 2 cm piece ginger
  • 1 red onion
  • ½ red pepper
  • 1 carrot
  • 5 baby corn
  • 2 Tbsp Soy sauce
  • 2 Tbsp rice wine Sherry
  • 1 cup green beans or shredded cabbage
  • 4 spring onion
  • 1 tsp sesame oil
  • 1 tsp sesame seeds

Method
 

  1. Cut the turkey into long thin strips and put them in a bowl. Add the other ingredients, mix well and marinate for up to 2 hours.
  2. Meanwhile prepare the vegetables. Cut the carrot and red pepper into long strips. Thinly slice the onion, garlic and ginger. Cut the corn into 1 cm pieces. Chop the spring onions.
  3. Heat the groundnut oil in a hot wok until it smokes, then add the turkey strips and the marinade. Stir-fry thoroughly for about 5 minutes, then remove them to a bowl.
  4. Add more oil if needed, then add the onion, carrot, pepper, ginger and corn. Stir-fry for 3-5 minutes, then add the garlic, and stir for another minute. Add the soy sauce and rice wine, stir, then add the green beans.
  5. Turn down the heat and cook for 2-3 minutes, then return the turkey strips, add the sesame oil & spring onions, then warm through.
  6. Scatter the sesame seeds on top just before serving.