Chinese-style turkey stir-fry
Ingredients
25 g (1 oz/1 cup) dried sliced shiitake mushrooms
100 g (3½ oz) dried bean thread noodles
1 teaspoon cornflour (cornstarch)
2 tablespoons oyster sauce
1 tablespoon Chinese chilli garlic sauce
1 tablespoon Chinese rice wine
2 teaspoons tomato sauce (ketchup)
1½ tablespoons peanut oil
1 carrot, cut into fine matchsticks
250 g (9 oz) green beans, trimmed and thinly sliced on the diagonal
4 spring onions (scallions), thinly sliced on the diagonal
1 tablespoon finely grated fresh ginger
400 g (14 oz) minced (ground) turkey
300 g (10½ oz) Chinese cabbage, shredded
1 tablespoon soy sauce
150 g (5½ oz/1⅔ cups) bean sprouts, trimmed
1 large handful coriander (cilantro) leaves
Method
Step 1
Soak the shiitake mushrooms in a bowl of warm water for 20 minutes, or until softened. Drain well. Remove and discard the mushroom stalks, then thinly slice the caps.
Step 2
Meanwhile, soak the noodles in cold water for 15 minutes, then drain well.
Step 3
In a small bowl, mix the cornflour with 1 tablespoon cold water until smooth. Add the oyster sauce, chilli garlic sauce, rice wine and tomato sauce. Set aside.
Step 4
Heat half the peanut oil in a wok over high heat. Add the carrot, beans, spring onion and mushrooms and stir-fry for 2–3 minutes, or until softened. Remove from the wok and set aside.
Step 5
Add the remaining oil to the wok. Add the ginger and turkey and stir-fry for 3 minutes, breaking up any lumps with a fork.
Step 6
Return the vegetables to the wok and add the cabbage and noodles. Stir-fry for 1–2 minutes, or until the cabbage has wilted.
Step 7
Add the oyster sauce mixture to the stir-fry and cook until heated through. Remove from the heat, add the soy sauce, bean sprouts and coriander and toss to combine. Serve immediately.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
