Turkey and mushroom stir-fry
3
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
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.
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