Flash Fried Turkey Stir Fry

Alex and I both have stinky colds, so tonight for supper, I really wanted to prepare something super quick, nutritious, and spicy to get the sinuses moving.

Here’s what I used:

1 Turkey breast (I like turkey as it’s even more lean than chicken)

2 tsp of sesame oil

2 red chillies, finely chopped

1 thumb sized piece of ginger, grated

3 cloves of garlic, finely chopped

2 tbsp of light soy

2 tbsp of Shaoxing wine

1 tbsp sweet chilli sauce

1 yellow pepper

1 small packet of baby sweetcorn

spring onions cut on a slant

broccoli florets

fresh coriander

1 tsp corn flour + 4 tsp of water

½ mug of Basmati rice

The stir-fry takes only a matter of minutes, but the rice will take approximately 25 minutes.

After living in Japan, my mother always liked to boil and steam rice, like the Japanese, and this is the only way that I ever cook rice.

I find that ½ a mug of rice is more than sufficient for 2 people.  It is important that you cover the rice with exactly double the amount of water, so in this instance 1 full cup.  Add a pinch of salt, cover the pot, and bring to the boil.  As soon as it boils, move the pot to the smallest hob ring, and turn down the heat as low as possible.

Now you can make a cup of tea, and go away and come back in 20 minutes.

Check the rice, and you will see it has expanded and the pockets of steam will be running from top to bottom.

Get all your vegetables ready now, and slice the turkey.

Heat your wok until it is smoking.  Add the sesame oil.  Then add the Chinese holy trinity that is chilli, ginger and garlic which is a prevalent combination of sautéed ingredients, typically used in the spicier regional cuisines of China.

Add the turkey, which will only take a minute as it is sliced thinly. 

Then add the vegetables which takes the longest time to cook, so the sweet corn and the broccoli.

Add the light soy, the Shaoxing wine, and the sweet chilli sauce.

After a minute add the spring onions and the sliced pepper.

Now mix the water and the corn flour to make corn starch, and drizzle a few teaspoons over the stir-fry and toss.  This will thicken the sauce and make it wonderfully glossy – without all the MSG that you would get in a ready made Chinese stir-fry sauce / meal.

Add some fresh coriander. 

Serve with the steamed rice and extra fresh coriander and extra freshly chopped chillies……….

………..and of course with love, especially when under the weather…….xoxo