Tender morsels of turkey, water chestnuts and bean sprouts are given a fiery Eastern flavor and a rich honey and soy dressing, which balances well with the plain rice accompaniment.
ingredients
serves: 4
1 1/3 cups long-grain rice
5 tablespoons groundnut oil
Salt
8 - 10 tiny dried red chillies
1 clove garlic
2 tablespoons cornstarch
1 large egg white
1 pound 2 ounce boned turkey breast
2 tablespoons runny honey
6 tablespoons soy sauce
2 tablespoons sake or dry sherry
1/2 pound canned water chestnuts
8 scallions
8 ounce fresh bean sprouts
5/8 cup roasted, salted cashew nuts
2 teaspoons rice vinegar, or white wine vinegar
method
1. Put a kettle of water on to boil. Put the rice into a saucepan and add 1 teaspoon of the oil, some salt and 1 pint 7 fl oz of boiling water from the kettle. Cover, bring back to the boil, then simmer for 10 — 15 minutes.
2. Put the chillies in a pan of water, add 1 teaspoon of oil, bring to the boil and simmer for 10 minutes.
3. Peel the garlic and crush it into a bowl, then stir in the cornstarch and egg white. Cut the turkey into dice, add them to the egg-white mixture, coat well, then set aside.
4. Blend the honey, soy sauce and sake or sherry with 4 tablespoons of water and set aside.
5. Drain, rinse and dice the water chestnuts. Trim and rinse the scallions, cut them into chunks the size of the chestnuts and mix them together. Drain the chillies. Rinse and drain the bean sprouts.
6. Heat 3 tablespoons of the oil in a wok or large skillet over a high heat, until it smokes. Add the turkey and stir-fry until it begins to turn white. Add the cashews and the drained chillies and stir-fry for 30 seconds, then stir in the vinegar. Transfer the turkey to a bowl with a slotted spoon.
7. Add the remaining groundnut oil to the pan, heat until it smokes, then add the diced water chestnuts and the scallions and stir-fry for 30 seconds.
8. Return the turkey mixture to the pan, with the bean sprouts. Stir for 30 seconds, then pour in the honey and soy sauce mixture and stir well to heat it through.
9. Drain the rice, and serve the turkey stir-fry on top.
