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Turkey Vegetable Stir-fry

ingredients

serves: 4-6
2 tbsp sesame oil
450 g turkey breast steaks, cut into strips
1 clove garlic, crushed
2.5 cm piece fresh root ginger, peeled and grated
2 green chillies, deseeded and finely chopped
1 carrot, peeled and cut into matchsticks
1 red pepper, deseeded and cut into strips
1 green pepper, deseeded and cut into strips
1 red onion, peeled and sliced
6 salad onions, sliced on a diagonal
300 g pack bean sprouts
198 g can sweetcorn, drained
juice of 2 oranges
4 tbsp tomato puree (paste) or tomato ketchup
2 tbsp white wine vinegar or malt vinegar
2 tbsp Demerara (raw) sugar or granulated sugar
1 tbsp cornflour, mixed with 200 ml cold water

method

1. For the base of the stir-fry: Heat the oil in a wok or large frying pan, add the turkey and stir-fry for 4-5 minutes, remove and put to one side.

2. Add the garlic, ginger and chillies and stir-fry until just softened, but not browned. Then add the vegetables except for the beansprouts and sweetcorn continue to stir-fry for a further 2-3 minutes or until the vegetables are cooked.

3. Finally add the turkey, beansprouts and sweetcorn and stir-fry for a further 3-4 minutes.

4. For the sweet and sour sauce:Heat all the sauce ingredients together in a saucepan over a moderate heat stirring constantly until slightly thickened.

5. Serve the stir-fry immediately with the sweet and sour sauce.

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