Stir-fried Turkey with Spring Vegetables
Total time: 25 minutes
This cooks quickly, as most stir-fries do, allowing the bright green, spring vegetables to retain their color. I use Brown rice but substitute Basmati if you prefer. Add other spring vegetables if you have them.
Ingredients:
- 10oz (300gr) turkey cutlets or tenderloin or you can use chicken
- 1 onion
- 2 cloves garlic
- 1 rib celery
- 6oz (180gr) asparagus green or white... or a bit of each
- 4oz (120gr) snow peas (mangetout)
- 2 tsp sesame oil
- 2 tsp olive oil
- 1/2 cup (4oz, 120ml) chicken stock
- 1 tbs sherry (optional)
- 1 tbs cornstarch (Maizena, corn flour) dissolved in
- 1 tbs soy sauce plus 1 tbs water
- Brown Rice:
- 1/2 cup (3.3oz, 95gr) brown rice, quick-cooking
- 1 cup (8oz, 240ml) chicken stock or whatever your rice calls for
Instructions:
- Cook rice according to package instructions.
- Thinly slice onion.
- Mince garlic.
- Snap off the ends of the asparagus then roll cut into 1 inch (2.5cm) lengths.
- Trim snow peas, cut large ones in half or thirds.
- Cut the turkey into bite-size pieces.
- Heat olive oil in large nonstick skillet over medium-high heat.
- Add onion to skillet and stir-fry for 2 minutes.
- Add garlic and stir-fry another 2 minutes.
- Remove onion/garlic from pan and set aside. Add sesame oil to pan and heat.
- Add turkey and stir-fry 3 - 5 minutes, until nicely browned. Remove and put with onions.
- Add asparagus to skillet and stir-fry 3 minutes.
- Add snow peas to skillet and stir-fry 1 - 2 minutes longer.
- Return everything to the skillet. Add chicken stock, sherry and bring to a boil.
- Dissolve cornstarch in soy sauce and water. Add cornstarch mixture to pan and stir until thickened.
- Add more soy sauce if desired, according to taste.
- Serve over Brown Rice.