Turkey Stir Fry Asian Style

Takeaways

Takeaway foods should really be eaten when there is absolutely nothing in the cupboards and your stomach is growling.  Also, during difficult periods for example, during examinations.  When I was a little girl I couldn't wait to live on my own so I could eat junk food all the time, now I would rather make my own takeaway style dishes.  I am still a fan of chicken chow mein, but only every so often.  This stir fry is sweet and is cheaper to make (serving up to four people) than a chinese takeaway dish for one person.

This recipe was adapted from 'Morrison's Magazine' March/ April (Result Customer Communications, 2012)

Ingredients:

350g turkey thigh meat (cut into small pieces), 1tbsp sunflower oil, 3tbsps tomato ketchup, 1tbsp low salt soy sauce, 1tbsp vinegar, 1/2 small can of pineapple chunks in juice, 1tbsp cornflour, 1tbsp hot pepper sauce, 350g pack of vegetable stir fry (try and get one with chillies in), 150g of mushrooms (washed, wiped and diced).

Method:

1. Mix the turkey in a bowl with oil, ketchup, soy sauce, hot pepper sauce and vinegar.
2. Add half of the juice from the can of pineapple chunks to the turkey mixture.
3. Then in another bowl put in the rest of the juice and the cornflour.
4. Make a paste with the cornflour and pineapple.
5. Heat a wok with the oil, then when hot and the turkey, but reserve some of the marinade.
6. Fry the turkey at a high heat until it is white, then add the mushrooms, pineapple chunks and stir fry vegetable mix.
7. Cook for 4 minutes then add the reserved marinade and cornflour mixture.
8. Keep frying until the turkey is cooked all the way through, the sauce should also have thickened.