Brian Turner
Brian Turner
Serves: 4
Prep time: 30 minutes
Cooking time: Less than 20 minutes
For a wonderful balance or tastes and textures, substitute left over turkey in a popular Chinese dish and serve with rice.
Ingredients
Method
Method

Cut the turkey into even sized 3/4" cubes. Mix the dry sherry, soy, sesame oil and salt, then marinade the turkey in this mixture for 2 minutes. 


Cut the pepper into the same size as the turkey and cut the spring onions into 3/4" sticks 


Heat the oil
 
Dip the turkey into the corn flour and shake off any excess. Make a batter with the mixed egg and 2 tbsp of the corn flour. Place the turkey into it and coat. Carefully lift the turkey out of the batter and into the oil to deep fry until light brown.  Take care not to fry too many at once. When golden brown take out and drain on paper.
 
Put stock, soy, sesame oil, vinegar and ketchup into a pan and bring to the boil. Add peppers and spring onions and simmer for 2 minutes. Mix in corn flour and Satsuma juice and pour in to thicken the stock, bring to the boil and simmer.
 
Mix well for one minute and serve.
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Ingredients

1lb of cooked turkey meat

1tbsp of dry sherry
1 tbsp of light soy sauce
1 tbsp of sesame oil

Salt  
2 green peppers
4 spring onions
1 egg
2 tbsp cornflour
Oil to fry
1/2 pint chicken stock
1 tbsp dark soy sauce
1 tbsp  sesame oil
Salt & pepper
1 tbsp cider vinegar
2 tbsp tomato ketchup
1 tbsp cornflour
1tbsp satsuma juice  
satsuma segments  

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Kelly Bronze Turkey