Chinese Quick Turkey Stir-fry
Leftover turkey makes this Asian-style stir-fry that is full of flavor and quick, easy to make.
Yield
6 servingsPrep
10 minCook
8 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
cornstarch
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 2 | tablespoons |
rice vinegar
|
|
| 2 | cloves |
garlic
minced, or to taste |
|
| 1 | teaspoon |
brown sugar
|
|
| 3 | tablespoons |
vegetable oil
|
|
| 50 | grams |
pine nuts
or coarsely chopped peanuts |
|
| 1 | large |
onions
thinly sliced |
|
| 1 | inch |
ginger
freshly cut into very thin strips |
*
|
| 1 | bunch |
asparagus
ends trimmed, cut on the diagonal |
*
|
| 6 |
scallions, spring or green onions
cut into strips on the diagonal |
|
|
| 1 | bunch |
baby carrots
small bunch, peeled, halved lengthways |
*
|
| 500 | grams |
turkey
cooked from leftover, white and dark meat and cut into strips |
|
|
rice
cooked, to serve |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
cornstarch
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
rice vinegar
|
|
| 2 | cloves |
garlic
minced, or to taste |
|
| 5 | ml |
brown sugar
|
|
| 45 | ml |
vegetable oil
|
|
| 5E+1 | grams |
pine nuts
or coarsely chopped peanuts |
|
| 1 | large |
onions
thinly sliced |
|
| 1 | inch |
ginger
freshly cut into very thin strips |
*
|
| 1 | bunch |
asparagus
ends trimmed, cut on the diagonal |
*
|
| 6 | each |
scallions, spring or green onions
cut into strips on the diagonal |
|
| 1 | bunch |
baby carrots
small bunch, peeled, halved lengthways |
*
|
| 5E+2 | grams |
turkey
cooked from leftover, white and dark meat and cut into strips |
|
| 1 | x |
rice
cooked, to serve |
*
|
Directions
Add the cornstarch and 2 tablespoons of water in a bowl and mix until smooth. Add the soy sauce, vinegar, garlic and sugar and stir well, set aside.
Heat one tablespoon of oil in a wok or nonstick skillet over medium-high heat. Add the pine nuts and stir constantly for one minute until golden. Set aside on paper towel to drain.
Add onion and ginger to the wok or skillet and cook for about 2 minutes. Stir in asparagus, spring onion and carrot and cook, stirring, for another 2 or 3 minutes. Stir in the turkey and cook for 1 to 2 minutes.
Stir in reserved sauce and bring to the boil. Cook until thickened and combined. Sprinkle toasted pine nuts or peanuts. Serve with cooked rice.
