Five Spice Turkey with Cashews and Baby Bok Choy

  • 750g Fresh Turkey Thigh Strips
  • 1 tablespoon sherry or water
  • 1⁄2 teaspoon Chinese five spice powder
  • 1 tablespoon oil
  • 1⁄3 cup oyster sauce
  • 1⁄2 cup unsalted roasted cashew nuts
  • 1 bunch baby bok choy, trimmed, washed, cut in half lengthways

Combine oyster sauce, sherry and Chinese five spice powder in a jug. Set aside.

Heat a wok over high heat until hot. Add 2 teaspoons oil and one quarter of turkey. Stir fry for 2 to 3 minutes or until turkey is golden and cooked through. Transfer to a bowl. Repeat three times with turkey adding oil as required. Pour prepared sauce into wok. Return turkey to wok. Stir fry for 1 to 2 minutes or until heated through. Stir though cashew nuts. Spoon turkey mixture over steamed bok choy and serve.

To cook bok choy: bring 2 cups of water to the boil in a deep saucepan. Add prepared bok choy. Cover. Simmer for 2 to 3 minutes or until tender and bright green. Drain.

  • Serves 4

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Turkey Tips

  • Turkey can be handled, cooked and stored in the same way as chicken. There are no special requirements in its handling.
  • Use separate cutting boards and utensils when handling raw and cooked poultry. Wash these thoroughly with hot, soapy water before and after handling. Also use separate cutting boards from poultry for fruit and vegetables.
  • If you cook poultry to eat later, refrigerate while hot.
  • After purchasing fully cooked smallgoods, ensure they are stored in the refrigerator with their wrapping sealed until required. After opening, they must be consumed within 2-3 days.