Turkey Stir Fry with Mango and Chilli Recipe
Turkey and fresh mango combine brilliantly in this quick, easy and colourful and nutritious dish.
Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
1⁄2 tsp ground nut or avocado/ coconut oil
400g pack Fresh Turkey Breast Strips( or shredded thigh) for stir fry halved 1 large ripe mango
1 red pepper
1 red chilli, deseeded and finely chopped
2 salad onions, trimmed, washed and diagonally sliced
Juice of 1 lime
1 1⁄2 tbsp Bart Spices Thai Fish Sauce
200g pack Green Pak Choi, sliced into 2cm pieces
Baby corn and bean sprouts
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Using a piece of kitchen paper, rub the oil around a wok or large non-stick frying pan, then place over a high heat. When hot add the turkey strips and stir-fry for 8-10 minutes until golden, thoroughly cooked and there is no pink meat. Transfer to a plate, cover and keep warm.
Using a sharp knife, halve the mango lengthways on either side of the large flat stone. Place the 2 halves flesh side up and score a lattice pattern into the flesh, without cutting through the skin. Gently push up from underneath the skin side to make the cubes stand out. Cut these away from the skin and trim any excess flesh from around the stone.
Reheat the pan. When hot add the remaining ingredients, except the turkey and mango. Stir-fry for 2 minutes until the pak choi has wilted. Return the turkey to the pan and stir in the mango.
Serve immediately with wild rice garnished with some chopped fresh coriander.