Turkey and Black Bean Stir-fry
There may be a few eyebrows raised at this recipe, not least because I'm using a commercial stir-fry sauce (much better than making your own, in this instance). A lot of people find turkey dry and tasteless, but it works much better than chicken for this recipe. Again, some people might find the order that the ingredients are added a bit odd, but that's the way I've found it tastes the best. I have found that noodles or rice are completely unnecessary with this dish - it is quite filling enough as it is.
For optimum results, this really must be cooked in a wok over a gas hob; no substitution will really do, I'm afraid.
Ingredients (serves 2)
- Sunflower and olive oils
- 400g - 140z - turkey breast/turkey fillet, diced
- 1 savoy cabbage, washed and torn into large shreds
- 2 garlic cloves, minced
- 1 green chilli, minced
- 1 bunch spring onions, washed and chopped
- 1 jar Sharwoods black bean sauce
- Sesame seeds
- Salt and pepper
- Heat a little sunflower oil in the wok over a high flame until it starts to smoke. Add the turkey, and stir-fry thoroughly for about 5 minutes, until it starts to brown.
- Add the shredded cabbage. Before stirring, sprinkle on a generous helping of salt, and a little pepper. This will leach the water out of the cabbage, helping it to cook quicker. Stir fry for another 3 minutes or so, until the cabbage wilts and starts to brown.
- Add the chilli and garlic and stir-fry for another minute.
- Add the spring onions, keeping back a few green ends, and stir-fry for another minute.
- Add the black bean sauce and stir briefly to coat all the ingredients.
- Remove the wok from the heat and serve up the dish. Top each portion with the spring onion ends, a drizzle of olive oil, and a sprinkle of sesame seeds.
This is nice with duck in place of the turkey, or you might want to try adding some batons of green pepper along with the cabbage.