Ingredients

3 tablespoons rapeseed oil
50 g/2 oz pine nuts
1 onion, thinly sliced
2.5 cm/1 inch piece of fresh root ginger, peeled and very thinly sliced
2 green peppers, cored, deseeded and cut lengthways into thin strips
500 g/1 lb cooked turkey, cut diagonally into thin strips
Salt and pepper

SAUCE:

2 teaspoons cornflour
2 tablespoons water
2 tablespoons soy sauce
2 tablespoons rice wine or dry sherry
1 tablespoon wine vinegar
1 garlic clove, crushed
1 teaspoon soft dark brown sugar

Details

Serves: 4

 

Method

1 To make the sauce, blend the cornflour and water, add the remaining sauce ingredients and set aside.

 

2 Heat 1 tablespoon of the oil in a wok, add the pine nuts and toss for 1-2 minutes until golden brown. Remove and drain on kitchen paper.

 

3 Gently stir-fry the onion, ginger and green peppers in the remaining oil for 3-4 minutes until softened but not coloured. Remove and set aside.

 

4 Stir-fry the turkey for 1-2 minutes until heated through.

 

5 Whisk the sauce, add to the wok and bring to the boil, stirring until it has thickened. Add the pepper mixture and toss to mix, then add the pine nuts and toss again. Season to taste and serve with Chinese noodles.

 

Preparation time: 15 minutes
Cooking time: 10-15 minutes