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| Oriental Turkey with Stir Fry Vegetables |
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Ingredients: 1 turkey breast joint, weighing about 2kg For the marinade: - 2 tablespoons hoisin sauce
- 1 teaspoon Chinese five spice seasoning
- 2 cloves garlic, skinned and crushed
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
For the stir fry vegetables: - 2 tablespoons oil
- 2 large onions, skinned and thickly sliced
- 1 clove of garlic, finely chopped
- 250g carrots, peeled and cubed
- 200g mushrooms, wiped and sliced
- 250g pak choi, cut into strips
- 2 tablespoons cornflour
- 150ml pineapple juice
- 2 tablespoons white wine vinegar
- 2 tablespoons soy sauce
- 1 tablespoon soft brown sugar
Method: - Prepare the turkey. Mix all the marinade ingredients together in a small bowl and rub over the turkey joint. Allow to marinate for at least one hour before roasting the joint following the pack instructions.
- When the turkey joint is thoroughly cooked, cover with foil and allow to stand whilst cooking the vegetables. Heat the oil in a large frying pan or wok. Add the onion, garlic and carrot pieces and stir fry over a high heat for 3-4 minutes.
- Add the mushrooms and pak choi and stir fry for a further 3-4 minutes.
- Mix the cornflour with a little of the pineapple juice. When mixed add the remaining fruit juice, vinegar, soy sauce and sugar. Add this mixture to the vegetables. Heat gently, stirring all the time until the sauce has thickened.
- Serve the vegetables immediately with slices of the turkey joint.
Cooks NoteThe turkey can be served hot or cold for this recipe. |
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