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Stir-fried Turkey with Mangetouts

Turkey is often a rather disappointing meat with a bland flavour. Here it is enlivened with a delicious marinade and combined with crunchy nuts to provide contrasting textures.

ingredients

serves 4
30 ml (2 tbsp) sesame oil
90 ml (6 tbsp) lemon juice
1 garlic clove, crushed
1 cm (1/2 in) fresh root ginger, grated
5 ml (1 tsp) clear honey
450 g (1 lb) turkey fillets, skinned and cut into strips
115 g (4 oz) mangetouts
30 ml (2 tbsp) groundnut oil
50 g (2 oz) cashew nuts
6 spring onions, cut into strips
225 g (8 oz) can water chestnuts, drained and thinly sliced
salt
saffron rice, to serve

method

1. Mix together the sesame oil, lemon juice, garlic, ginger and honey in a shallow, non-metallic dish. Add the turkey and mix well. Cover and leave to marinate for 3 - 4 hours.

2. Blanch the mangetouts in boiling salted water for 1 minute. Drain, refresh under cold running water and set aside.

3. Drain the marinade from the turkey strips and reserve the marinade. Heat the groundnut oil in a preheated wok or large frying pan, add the cashew nuts and stir-fry for about 1 - 2 minutes, until golden brown. Remove the cashew nuts from the wok or frying pan, using a slotted spoon, and set aside.

4. Add the turkey to the wok or I frying pan and stir-fry for 3 - 4 minutes, until golden brown. Add the spring onions, mangetouts, water chestnuts and reserved marinade. Cook for a few minutes, until the turkey is tender and the sauce is bubbling and hot. Stir in the cashew nuts and serve with saffron rice.

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Also see categories;

Turkey fillet/steaks recipes

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