- 0:20 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Ingredients
- 2 teaspoons cornflour
- 40ml (2 tablespoons) soy sauce
- 40ml (2 tablespoons) seasoned rice vinegar*
- 1 garlic clove, crushed
- 1 teaspoon brown sugar
- 60ml (1/4 cup) vegetable oil
- 50g pine nuts
- 1 onion, thinly sliced
- 2.5cm fresh ginger, cut into very thin strips
- 1 bunch asparagus, ends trimmed, cut on the diagonal
- 6 spring onions (salad onions), cut into strips on the diagonal
- 1 small bunch baby carrots, peeled, halved lengthways
- 500g cooked turkey (white and dark meat), cut into strips
- Cooked egg noodles or rice, to serve
Method
- Step 1Place the cornflour and two tablespoons of water in a bowl and stir until smooth. Stir in the soy sauce, vinegar, garlic and sugar and set aside.
- Step 2Heat one tablespoon of oil in a wok over medium-high heat. Add the pine nuts and stir-fry for one minute until golden. Set aside on paper towel to drain. Add onion and ginger to the wok and cook for 1-2 minutes. Add asparagus, spring onion and carrot and cook, stirring, for a further two minutes. Add the turkey and cook for a further minute. Add reserved sauce and bring to the boil. Cook until thickened and combined. Add pine nuts and then serve with noodles or rice.
- Low carb
- Low sugar
- Lower gi
Nutrition
2537 kj
Energy
40g
Fat Total
5g
Saturated Fat
4g
Fibre
52g
Protein
98mg
Cholesterol
1350.02mg
Sodium
6g
Carbs (sugar)
9g
Carbs (total)
All nutrition values are per serve
Notes
* From Asian supermarkets
- Author: Valli Little
- Image credit: Steve Brown
- Publication: Taste.com.au
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