Stir-Fried Turkey With Mangetouts
|Garlic||1 Clove (5 gm), crushed|
|Sesame oil||30 Milliliter (2 Tablespoon)|
|Lemon juice||90 Milliliter (6 Tablespoon)|
|Fresh root ginger||1⁄2 Inch, grated|
|Clear honey||1 Teaspoon|
|Turkey fillets||1 Pound, skinned and cut into strips (450 Grams)|
|Mangetouts||4 Ounce (115 Grams)|
|Groundnut oil||30 Milliliter (2 Tablespoon)|
|Cashew nuts||2 Ounce (50 Grams)|
|Spring onions||6 , cut into strips|
|Canned water chestnuts||8 Ounce, drained and thinly sliced (1 Can / 225 Grams)|
|Saffron rice||1 Cup (16 tbs) (For Serving)|
1. Mix together the sesame oil, lemon juice, garlic, ginger and honey in a shallow, non-metallic dish. Add the turkey and mix well. Cover and leave to marinate for 3-4 hours.
2. Blanch the mangetouts in boiling salted water for 1 minute. Drain, refresh under cold running water and set aside.
3. Drain the marinade from the turkey strips and reserve the marinade. Heat the groundnut oil in a preheated wok or large frying pan, add the cashew nuts and stir-fry for about 1-2 minutes, until golden brown. Remove the cashew nuts from the wok or frying pan, using a slotted spoon, and set aside.
4. Add the turkey to the wok or frying pan and stir-fry for 3-4 minutes, until golden brown. Add the spring onions, mangetouts, water chestnuts and reserved marinade. Cook for a few minutes, until the turkey is tender and the sauce is bubbling and hot. Stir in the cashew nuts and serve with saffron rice.