A quick and easy dish served with saffron rice.
ingredients
2 tbsp sesame oil
6 tbsp lemon juice
1 garlic clove, crushed
1/2 in piece fresh root ginger, grated
1 tsp clear honey
1 pound lean turkey fillets, cut into strips
1 cup mange-touts, trimmed
2 tbsp groundnut oil
1/3 cup cashew nuts
6 scallions, cut into strips
1/2 pound can water chestnuts, drained and thinly sliced
pinch of salt
saffron rice, to serve
method
1. Mix together the sesame oil, lemon juice, garlic, ginger and honey in a shallow non-metallic dish. Add the turkey and mix well. Cover and leave to marinate for about 3-4 hours.
2. Blanch the mange-touts in boiling salted water for 1 minute. Drain and refresh under cold running water.
3. Drain the marinade from the turkey strips and reserve the marinade. Heat the groundnut oil in a wok or large skillet, add the cashew nuts, and stir-fry for about 1 - 2 minutes.
4. Remove the cashew nuts from the I wok or skillet using a slotted spoon and set aside.
5. Add the turkey and stir-fry for about 3-4 minutes, until golden brown. Add the mange-touts, scallions and water chestnuts with the I reserved marinade. Cook until the turkey is tender and the sauce is bubbling and hot. Add salt to taste. Stir in I the cashew nuts and serve at once with saffron rice.
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