Serves 4
Preparation time 30 minutes, plus marinating
Cooking time 10 minutes
375 g (12 oz) boneless, skinless turkey breast, cut into large chunks or strips
grated rind and juice of 2 oranges
1 tablespoon cornflour
1 tablespoon vegetable oil
½ red pepper, cored, deseeded and cut into strips
½ green pepper, cored, deseeded and cut into strips
3 celery sticks, cut into cubes
125 g (4 oz) carrots, cut into thin slices
salt and pepper
Marinade
1 tablespoon light soy sauce
2 tablespoons orange juice
Make the marinade first. Mix together the soy sauce and orange juice in a bowl or shallow dish. Add the turkey to the marinade, cover with clingfilm and leave to marinate in the refrigerator for 30 minutes.
Mix the orange juice with enough water to make 150 ml (¼ pint). Add the cornflour and season with a dash of salt and pepper. Stir until the cornflour has dissolved, then set aside.
Remove the turkey from the marinade with a slotted spoon, and put on a plate. Keep the marinade.
Heat the oil in a wok or large frying pan over a medium-high heat. Add the turkey and stir-fry for 4–5 minutes, then add the orange rind, red and green peppers, celery and carrots. Stir-fry for another 3 minutes.
Stir the cornflour mixture, then add it and the reserved marinade to the wok or frying pan. Bring to the boil, and stir well for a minute or so until the sauce starts to thicken and becomes glossy. Serve immediately on a mound of boiled rice.
For turkey & mixed vegetable stir-fry, marinate the turkey and make up the orange sauce as above. Stir-fry the turkey until just cooked through, then add a 275 g (9 oz) packet of ready-prepared stir-fried vegetables and 2 chopped garlic cloves. Stir-fry for 2–3 minutes, pour in the orange sauce and marinade and cook until the sauce has thickened.