The great thing about stir fry is that they are quick to put together. So, if you’ve had a full day of cooking on Christmas day this is a quick and light alternative, full of flavour that uses up the mountain of turkey meat you have left over!

 

Ingredients for 4 people

 

• 500g + of left over turkey meat

• 1 red chili

• 1 tbsp. of corn flour

• 2 tbsp. Japanese soy sauce

• 1 tsp. 5 spice powder

• 2 clove or garlic

• 1 thumb size knob of ginger

• 1 small onion

• 1 pack of tender stem broccoli or florets

• 1 pack of 2 pak choy

• 150g unsalted cashew nuts

• 4 tbsp. of rice wine or dry sherry

• 1 lime

 

 

Prep 10 mins

 

• Tear up your left over turkey meat into a mixing bowl, add the corn flour, chili and 5 spice powder and soy sauce and mix well; set aside while you prep the rest.

• Finely chop the onion, garlic and ginger into a small bowl.

• Chop at an angle, the broccoli stems into finger length pieces or break up the broccoli florets into thumb size pieces.

• Cut 1cm off the pak choy root end and discard. Break up and separate the remaining leaves and wash with cold water.

 

Cook 10 mins

 

• Cook the rice or noodles as you wish. While that’s going you can do the rest.

• In a hot wok or large frying pan, heat a couple of lugs of vegetable oil and add the bowl of onion, garlic and ginger, fry for 1 minute.

• Now add the turkey meat cooking and tossing frequently for 3 minutes.

• Add the broccoli, cashew nuts and rice wine and cook for a further 2 minutes.

• Add the pak choy, fish sauce and juice of a lime and stir fry until the pak choy just starts to wilt.

• Transfer to a warmed serving dish and garnish with roughly chopped coriander and juliennes of red chili. Then serve the rice or noodles.