Saturday,23 February, 2019
Current issue | Issue 1353, (20 - 26 July 2017)
Saturday,23 February, 2019
Issue 1353, (20 - 26 July 2017)

Ahram Weekly

Turkey and vegetable stir-fry

Turkey and vegetable stir-fry
Turkey and vegetable stir-fry

Serves 4

350 gm skinless, boneless turkey breast fillets (cut into thin strips)
350 gm mixed vegetables:
1 onion (sliced)
1 red bell pepper (julienned)
1 carrot (julienned)
3 cups bok choy (shredded)
3 cups green cabbage (shredded)
1 red chili (finely chopped), optional
1-inch piece fresh ginger (peeled, grated)
1 tsp cornstarch
1 tsp brown sugar
2 tbsp light soy sauce
1 tbsp sesame oil
2 tbsp peanut oil

Heat a wok or a large skillet on high.  Add the peanut oil.  When hot, add turkey strips.  Stir-fry for one minute, or until they change colour.  Add onion and ginger.  Stir for a few seconds.  Add chili, sugar and remaining vegetables.  Stir for a minute, then blend the soy sauce and starch with a small amount of water and pour over the vegetables; mixing well.  Bring to the boil, lower heat and simmer for one minute.  Stir the sesame oil and remove from heat.  Serve immediately with fluffed rice.

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