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LEMON-CHILLI TURKEY STIR-FRY

COOKBOOK: Mag Recipe


Sometimes you look at a roast and think what else can you do with one of these! What a great dish! If you don’t have an electric carving knife, you must invest in one. They are not expensive and they can change your life forever!


Watch the video & give it a go


Enjoy


RECIPE

Serves 4


1/4 cup olive oil

2 tablespoons lemon rind, finely grated

4 fresh red chillies, seeded & finely chopped

1k turkey roast

3 cloves garlic, chopped finely

4 tablespoons lemon grass, finely chopped

2 large onions, sliced thinly

500g egg noodles

600g baby bok toy, chopped

2 tablespoons black bean sauce

1/4 cup plum sauce

4 tablespoons chicken stock


Combine oil, lemon rind and chilli in a small bowl. Set aside.

Pre-heat the oven 200C. Cook the turkey roast as per instructions on package or for approx 50mins-1hr in a moderate oven. Remove the turkey from any netting it may have, slice into approx 1cm pieces. Set aside.


Place the noodles in a bowl and top with boiling water. Allow them to cook as per the package instructions.


Heat a little oil in a wok, add the garlic and onion and stir fry until soft. Add half of the lemon/chilli mix. Mix well. Add the lemon grass. Mix well.

Add the bok choy and the rest of the lemon/chilli mix. Stir fry for a further minute.

Add the turkey, black bean and plum sauce and chicken stock and stir fry for a further minute. Add the cooked drained noodles. Combine well. Ready to serve.













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