Recipes
Asian Turkey Stir Fry for 4 people
Ingredients
Shredded cooked Turkey, Rice Noodles (150g), Shitake Mushrooms (8), Mange Tout (100g), Good knob of Ginger (finely sliced), Green Peppercorns (2 tbsp), Garlic (2 cloves), Coriander Roots (2), Spring Onions (4), Light Soy Sauce (6 tbsp), Oyster Sauce (1 tbsp), Fresh Red Chilli (1), White Pepper, Sugar, Salt, Vegetable Oil (2tbsp) and Fresh Coriander to finish. Stock made from the turkey carcass.
Method
In a pestle and mortar, pound the garlic, coriander roots, ¼ of the ginger and a pinch of rock salt (Jeow). Destalk the mushrooms and de-string the mange tout then char in a very hot Wok, put to one side. Cool the Wok slightly, add the oil along with the prepared Jeow and fry until golden, add the rice noodles and work until transparent. Then add the turkey and vegetables along with the light soy and oyster sauces and a pinch each of salt, sugar and white pepper. Add a dash of stock and cook on a high heat for 30 seconds – stirring all the time. Add the green peppercorns, remaining ginger, sliced chilli, spring onions and coriander. Stir through and serve whilst hot