Spicy turkey stir-fry
Skinless turkey breast
500 g, cut into 3cm pieces
1 tbs, (Indonesian chilli paste)
2 bunch(es), cut into 5cm lengths
2 medium, cut into 5cm length batons
Canned water chestnut, rinsed, drained
230 g, (1x230g can) quartered
- Combine turkey, soy sauce and sambal oelek in a large bowl. Toss to coat.
- Heat a large non-stick frying pan over high heat. Cook asparagus, tossing occasionally, for 4 minutes or until just tender. Transfer to a plate. Cook zucchini, tossing occasionally, for 3 minutes or until just tender. Add asparagus, turkey mixture, water chestnuts and 2 tablespoons water. Stir and cook, partially covered, for 2-3 minutes or until turkey is just cooked through and vegetables are tender (see notes). Serve.