Name: Stir-fried turkey with lemon & chilli
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 gram turkey breast fillets, sliced thinly; 2 teaspoon finely grated lemon rind; 2 fresh small red thai chillies, chopped finely; 2 teaspoon olive oil; 2 clove garlic, crushed; 1 x 10cm stalk fresh lemon grass (20g), chopped finely; 1 brown onion (200g), sliced thinly; 600 gram fresh ramen noodles; 300 gram baby buk choy, chopped coarsely; 2 tablespoon black bean sauce; 1/4 cup (60ml) plum sauce; 3/4 cup (180ml) chicken stock

Ingredients

500 gram turkey breast fillets, sliced thinly

2 teaspoon finely grated lemon rind

2 fresh small red thai chillies, chopped finely

2 teaspoon olive oil

2 clove garlic, crushed

1 x 10cm stalk fresh lemon grass (20g), chopped finely

1 brown onion (200g), sliced thinly

600 gram fresh ramen noodles

300 gram baby buk choy, chopped coarsely

2 tablespoon black bean sauce

1/4 cup (60ml) plum sauce

3/4 cup (180ml) chicken stock

Method

1.Combine turkey, rind and chilli in medium bowl. Heat 1 teaspoon of the oil in wok; stir-fry turkey mixture, in batches, until browned and cooked through. Remove from wok.

2.Heat remaining oil in wok; stir-fry garlic, lemon grass and onion until onion is soft. Add noodles and buk choy; stir-fry until buk choy is just wilted.

3.Return turkey to wok with sauces and stock; stir-fry until sauce boils and thickens slightly.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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