For a sweet start to the week, serve this turkey dish glammed up with plum jam and prunes.
Ingredients
- 200g (1 cup) jasmine rice
- 1 tablespoon peanut oil
- 600g turkey thigh, bones removed, cut into thin strips
- 1 teaspoon finely grated fresh ginger
- 12 pitted prunes
- 85g (1/4 cup) plum jam
- 125ml (1/2 cup) Massel chicken style liquid stock
- 2 shallots, ends trimmed, cut into long thin strips
Method
- Step 1Cook the rice in a large saucepan of boiling water following packet directions.
- Step 2Meanwhile, heat half the oil in a wok over high heat until just smoking. Add half the turkey and stir-fry for 2 minutes or until golden. Transfer to a heatproof bowl and cover with foil to keep warm. Repeat with remaining turkey, reheating the wok between batches.
- Step 3Heat the remaining oil in the wok over medium heat. Add the ginger and stir-fry for 1 minute or until aromatic. Add the prunes, jam and stock, and simmer for 5 minutes or until the sauce thickens. Add the turkey and any juices from the bowl to the wok and stir-fry for 2 minutes or until heated through.
- Step 4Divide the rice among serving bowls, and top with the turkey mixture and shallot to serve.
- Low kilojoule
Nutrition
1893 kj
Energy
13g
Fat Total
4g
Saturated Fat
3g
Fibre
18g
Protein
75mg
Cholesterol
346.64mg
Sodium
22g
Carbs (sugar)
65g
Carbs (total)
Notes
:Variations: Orange & marmalade chicken with rice: Replace the turkey with 600g chicken thigh fillets. Replace the prunes with 2 oranges, segmented. Replace the jam with 90g (1/4 cup) tangerine marmalade. In step 3, add the orange to the wok in the last 1 minute of cooking. Serve with rice and shallot.
Salmon with mustard & apple cider sauce: Omit the ginger, prunes, jam and stock. Replace the turkey with 600g skinless salmon fillets, cut into 2cm pieces. Reduce oil to 2 tsp peanut oil. Finely chop the shallots. In step 2, heat a frying pan over medium-high heat. Cook salmon for 3-4 minutes each side or until salmon flakes when tested with a fork. Heat the oil in a small saucepan over medium heat. Add the shallot and 2 tsp wholegrain mustard and cook, stirring, for 1 minute or until aromatic. Add 125ml (1/2 cup) apple cider and 125ml (1/2 cup) thickened cream and bring to a gentle simmer. Cook for 5-10 minutes or until the sauce thickens slightly. Divide the salmon among serving plates and top with apple cider sauce. Serve with rice.
Satay beef skewers with peanut sauce: Omit prunes, stock and shallots. Replace turkey with 600g beef rump steak, cut into 3cm cubes. Replace the jam with 70g (1/4 cup) crunchy peanut butter. Reduce oil to 2 tsp peanut oil. Soak 8 bamboo skewers in cold water for 15 minutes. Thread beef onto the skewers. Heat oil in a frying pan over medium-high heat. Add skewers. Cook for 2-3 minutes each side for medium or until cooked to your liking. Combine the ginger, peanut butter, 1 x 165ml can coconut milk, 1 tsp soy sauce and 1 tsp sweet chilli sauce in a saucepan over medium heat. Stir until well combined and heated through. Drizzle over the skewers. Serve with rice.
- Author: Kathy Knudson
- Image credit: Steve Brown
- Publication: Australian Good Taste