Chinese pickled red cabbage and Turkey Stir Fry
Equipment
- Wok or Frying Pan
- Mixing Bowl
- Spatula
- Chopping Board
- Knife
Ingredients
- 400 g Leftover Turkey You can bulk this out with Chicken, Pork or Tofu if required.
- 2 Cloves Garlic Finely Chopped
- Root Ginger Thumb Sized, Grated.
- 1 Large Red Onion Diced
- 3 tsp Chinese 5 spice
- 2 tbsp Soy Sauce
- 1 tbsp Honey
- 1 Cup Pickled Red Cabbage or how ever much you have
- Any other leftover veg
- Any fresh veg you have lying around, like carrot, broccoli stalk, frozen peas, pak choi
- 1 tsp sesame seeds (optional)
- Chopped Red Chilies As many as you can handle
- 1 Sprig Seaweed (Optional)
- Salt and Pepper to season
- Ground nut oil for frying
- Cooked Noodles of your choice
Instructions
- Mix together the Garlic, Ginger, Chilies, 5 Spice, Soy sauce and Honey and marinade the leftover Turkey and veg, including the pickled red cabbage, for about 15 minutes.
- Using the oil, gently fry the onion in a wok or frying pan until soft
- Chuck in the marinated Turkey and veg and stir up for five minutes
- Add the fresh veg and cook for a further five minutes
- Add the Noodles and serve.