Turkey Chop Suey

  • 500g Fresh Turkey Thigh Strips
  • 2 tablespoons soy sauce
  • 3cm piece of ginger, peeled, grated
  • 2 garlic cloves, crushed
  • 2 teaspoons cornflour
  • 1 teaspoon brown sugar
  • 175g fresh Singapore noodles
  • 1 tablespoon vegetable oil
  • 1⁄4 cup orange juice
  • 1 small carrot, peeled, cut into matchsticks
  • 2 celery sticks, thinly sliced diagonally
  • 100g green beans, trimmed, cut into thirds
  • 1 cup finely shredded Chinese cabbage

Combine orange juice, soy, ginger, garlic, cornflour and sugar in a jug. Set aside until required.

Prepare noodles as per instructions on packet.

Heat a wok over medium high heat until hot. Add 2 teaspoons of oil and swirl around wok. Add 1/3 of turkey to wok and stir fry for 2 minutes or until browned. Transfer to a large plate. Cook remaining 2 portions of turkey.

Add carrot, celery and beans to wok. Stir fry for 1 minute. Add 2 teaspoons of water and cover for 1 minute. Remove lid. Return turkey to wok with cabbage and sauce mixture. Stir until well combined. Bring to the boil and cook for 1 minute or until sauce thickens.

  • Serves 6

Features

  • General Turkey Tips
  • The Perfect Protein
  • New Turkey Cuts

Turkey Tips

  • 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.
  • Turkey can be handled, cooked and stored in the same way as chicken. There are no special requirements in its handling.
  • 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.