Turkey Stir Fry

• 2 tbsp Oil
• 425g Pineapple pieces
• 227g Beansprouts
• 1 Red pepper
• 1 Green pepper
• 113g Mushrooms
• 113g Celery
• 340g Cooked turkey
• 1 tbsp Minced onion
  
  Sauce
• 28g Corn flour
• 2 tbsp Soy sauce
• 2 tbsp Clear honey
• ½ tsp Ground ginger
• ¼ tsp Garlic granules

1. Cut the turkey into strips or shreds.
2. Prepare the peppers, mushrooms and celery by cutting into very thin slices.
3. Open and drain a tin of pineapple pieces, reserving the juice.
4. Heat the oil on a medium heat in a large frying pan or wok. Add the pineapple pieces, beansprouts, peppers, mushrooms, celery, turkey and minced onion flakes to the butter and fry very quickly over a high heat just to heat the turkey through.
5. Blend the sauce ingredients with the cornflour and add to the pan, bringing up to the boil. Season with salt and pepper as required.

Your dish is now ready to serve with boiled rice and topped with toasted almond flakes for even more crunch.

Number of Portions:

4

Vegetarian:

No

Difficultly:

Very easy

Cooking Time:

<10 Min

Author:

Wai Yee Hong