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Hoisin turkey stir-fry

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Ingredients

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	1/2 tbsp vegetable oil
	1 banana shallot, finely diced
	1 red pepper, deseeded and finely sliced
	2 garlic cloves, finely sliced
	1/2 red chilli, finely sliced
	1/2 green chilli, finely sliced
	1 tsp fresh root ginger, peeled and finely chopped
	250g leftover turkey breast, cut into strips
	1/2 x 220g can bamboo shoots, drained
	2 Large handfuls of baby spinach
	FOR THE SAUCE
	1 tbsp oyster sauce
	1 tbsp hoisin sauce
	2 tbsp dark soy sauce (reduced salt)
	1/2 tsp Chinese five-spice powder
	200ml turkey stock or gravy

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Hoisin turkey stir-fry

Name: Hoisin turkey stir-fry
Total time: 15 min
Yield: 2
Cuisine: Asian,Chinese
Ingredients: vegetable oil: 1/2 tbsp; banana shallot, finely diced: 1; red pepper, deseeded and finely sliced: 1; garlic cloves, finely sliced: 2; red chilli, finely sliced: 1/2; green chilli, finely sliced: 1/2; fresh root ginger, peeled and finely chopped: 1 tsp; leftover turkey breast, cut into strips: 250g; bamboo shoots, drained: 1/2 x 220g can; Large handfuls of baby spinach: 2; oyster sauce: 1 tbsp; hoisin sauce: 1 tbsp; dark soy sauce (reduced salt): 2 tbsp; Chinese five-spice powder: 1/2 tsp; turkey stock or gravy: 200ml

This is what Christmas leftovers are made for. Duck is traditionally paired with hoisin sauce, but this sweet and aromatic gravy helps to keep the turkey wonderfully moist. Adding spinach, peppers and bamboo shoots not only contributes essential minerals, but also provides a great contrast of textures which is key for any stir-fry.

Features:

Cuisine:

15 Mins
Serves 2
Easy

Ingredients

1/2 tbsp vegetable oil
1 banana shallot, finely diced
1 red pepper, deseeded and finely sliced
2 garlic cloves, finely sliced
1/2 red chilli, finely sliced
1/2 green chilli, finely sliced
1 tsp fresh root ginger, peeled and finely chopped
250g leftover turkey breast, cut into strips
1/2 x 220g can bamboo shoots, drained
2 Large handfuls of baby spinach
FOR THE SAUCE
1 tbsp oyster sauce
1 tbsp hoisin sauce
2 tbsp dark soy sauce (reduced salt)
1/2 tsp Chinese five-spice powder
200ml turkey stock or gravy

Directions

In a bowl, mix together the oyster sauce, hoisin sauce, dark soy sauce, Chinese five-spice and turkey stock and set aside.
Heat the wok over a high heat, then add the oil. Swirl around the edges and when it starts to smoke, throw in the shallot and peppers and stir-fry over a medium-high heat for 3 minutes.
Toss in the garlic, chilli and ginger and cook for 1 minute more.
Turn the heat down to medium and add the cooked turkey and bamboo shoots. Pour in the sauce and bubble away for 5 minutes or until thick and glossy. Toss in the spinach and cook until the leaves have wilted and the turkey is piping hot.
Divide between bowls and serve with wholegrain rice or noodles.