2 tbsp dry sherry
1 tbsp sweet chilly sauce
2 tbsp dark soy sauce
1 tsp sesame oil
2.5 cm piece root fresh ginger, peeled and shredded
4 turkey escalopes( about 150 g each)
2 tsp sunflower oil
1 red chilly, seeded and thinly sliced 225 g shiitake mushrooms, halved
6 salad onions, trimmed and thinly sliced
4 large heads pak choy, trimmed and separated into individual leaves
Mix together the sherry, chilly sauce, sesame oil and ginger in large shallow, non- metallic dish . Coat the turkey escalopes in the marinade. Cover and leave to marinate for at least 30 minutes, or overnight if you have time.
Pre-heat large ridged griddle pan, or a frying pan, until smoking. Remove the turkey from the marinade, lay across the ridges of the griddle pan and sear from 2-3 minutes on each side.
Meanwhile, heat the sunflower oil in a large wok or frying-pan and stir-fry the chilly and mushrooms for two minutes. Pour over the marinade and bring to the boil. Stir in the salad onions and pak choy and stir-fry for 1-2 minutes until the vegetables are just wilted and the sauce has thickened. Serve immediately with the seared turkey escalopes.
Time to prepare 10 minutes
Time to cook 6-8 minutes
Calorie Count : 208
Fat : 4g per serving