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Photo of Turkey and mushroom stir-fry by WW

Turkey and mushroom stir-fry

3
Points®
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Moderate
Turkey is one of the leanest meats and cooks beautifully in these traditional Chinese flavours. The different shaped mushrooms make the dish fun for everyone!

Ingredients

Chicken stock

⅓ cup(s), (80ml)

Orange rind

2 tsp, finely grated

No added sugar orange juice

¼ cup(s), freshly squeezed (60ml)

Hoisin sauce

60 ml, (1/4 cup)

Cornflour

2 tsp

Sunflower oil

2 tsp, or canola variety

Skinless turkey breast

500 g, thinly sliced

Swiss brown mushrooms

200 g, sliced

Shiitake mushrooms

100 g, sliced

Enoki mushrooms

100 g

Green shallot(s)

5 individual, thinly sliced

Sesame seeds

2 tsp, toasted

Instructions

  1. Combine stock, rind, juice, hoisin sauce and cornflour in a jug. Season with salt and pepper.
  2. Cook rice in a large saucepan of boiling salted water following packet instructions or until just tender. Drain.
  3. Meanwhile, heat a wok over a high heat. Add 1 teaspoon oil and heat for 20 seconds. Stir-fry turkey, in 3 batches, for 2–3 minutes or until browned. Transfer to a bowl.
  4. Reheat wok over high heat. Add remaining oil and heat for 20 seconds. Stir-fry mushrooms and two-thirds of the shallots for 3–4 minutes or until golden. Return turkey to wok with hoisin mixture. Stir-fry for 1–2 minutes or until heated through.
  5. Top rice with turkey stir-fry. Serve sprinkled with sesame seeds and remaining shallots.

Notes

TIP: To toast sesame seeds, toss them in a small non-stick frying pan over high heat until golden.

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