LEMON-CHILLI TURKEY STIR-FRY
COOKBOOK: Mag Recipe
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Watch the video & give it a go
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.