Chilli, ginger and turkey stir-fry
skinless turkey breast
500 g, thinly sliced
2 clove(s), crushed
1 tbs, (4cm piece), grated
1 medium, thinly sliced
fresh red chilli
1 whole, deseeded, thinly sliced
kaffir lime leaves
2 individual, shredded
2 bunch(es), cut into 3cm lengths
Marinade, honey, soy and garlic
⅓ cup(s), (80ml)
- Heat a wok on high. Add 1 teaspoon of oil and heat for 20 seconds. Stir-fry half the turkey for 2 minutes until lightly browned. Transfer to a plate. Reheat wok and repeat with 1 teaspoon oil and remaining turkey.
- Reheat wok on medium-high. Add remaining oil and heat for 20 seconds. Stir-fry garlic, ginger, capsicum, chilli and lime leaves for 1 minute or until fragrant. Add choy sum and stir-fry for 2-3 minutes or until tender.
- Return turkey to pan with the soy, honey and garlic marinade and stir-fry for 1 minute or until heated through. Serve.