OK so here’s another stirfry I’ve been playing with in recent weeks.

Just for a change, we bought a pack of turkey breast strips. We had no great hopes for them as our previous encounters with bits of turkey haven’t been encouraging. However this was good and tender.

Turkey Stirfry with Lime & Coconut

Serves: 2 for a generous main course
Preparation: 15 minutes
Cooking: 10 minutes

For the Stirfry

• 2 nests of Noodles
• 300g pack Turkey Breast strips
• 2 banana shallots or a medium onion, finely sliced
• 1 red or yellow pepper, sliced
• 3 or 4 medium mushrooms, sliced
• 3-6 cloves of garlic (according to taste), sliced
• generous handful cashews or pine puts (optional)
• 3 tbsp olive oil

For the Sauce

• 1-2 tbsp light soy sauce
• 1 tbsp Worcester sauce
• 50ml dry sherry
• juice & zest of 2 limes
• generous 2 tbsp tomato paste
• generous 1 tbsp garlic paste
• pinch chilli flakes
• 1-2 tbsp flakes of coconut cream (flake some from a block)
• black pepper

What to do …

1. As always with stirfry, have everything prepared before you start cooking.
2. Mix all the sauce ingredients in a small bowl.
3. Slice the onion, pepper, mushrooms & garlic.
4. If the turkey strips are too large, cut them into small-finger sized pieces.
5. Cook the noodles according to the packet instructions.
6. Sauté the onion, pepper and garlic in the olive oil until going translucent.
7. Add the turkey and cook for another 3 minutes. If necessary add a little more oil.
8. Then add the mushrooms and cook for a further couple of minutes.
9. Add the sauce to the pan and cook to thicken and reduce for 3 minutes or so.
10. Just before the end add the nuts (if using).
11. Drain the noodles and divide between warmed bowls.
12. Top each bowl of noodles with stirfry.

Notes

1. You don’t need salt in this, there’s enough in the soy sauce.
2. As always, if you want to ensure the sauce thickens well, mix in a teaspoon of cornflour.
3. As an alternative, top each bowl of stirfry with the nuts, rather than adding them to the stirfry.