Here is a delicious and simple turkey stir-fry recipe. I love a stir-fry, they are simple to cook, and you can make them with red meat or poultry. In this recipe I am using turkey breast, but you could always make a vegetarian option with tofu.

The great thing about stir-fry’s is that you can pack in the vegetables and use whatever you have in your fridge. The more vegetables you can eat in the day and the greater the diversity – eating the rainbow – means you are getting a wide range of vitamins, minerals, phytonutrients (plant nutrients needed for optimal health) and vegetables are a good source of fibre.

In this turkey stir-fry I am using fresh ginger and garlic along with lime and toasted sesame oil for the sauce for a lighter summer fresh feel. But stir-fry’s are so versatile and you can have many combinations for the sauce – you could make a black-bean or chilli sauce, you could make it hot if you like spicy food or sweet if you prefer, and the sauce you make will depend on the other ingredients you are using but just get creative in the kitchen!

Serves 4

1 tablespoon toasted sesame oil

1 tablespoon coconut oil (melted) + extra for cooking

Juice of one lime 

1 tablespoon cornflour 

2-3 chopped garlic cloves

2 teaspoons grated ginger root

Turkey breast chopped in bite-sized pieces

1 red onion chopped

2 peppers (any colour) – chopped

2 carrot chopped

1 cup of baby corn chopped

1 cup green beans chopped

1 cup of mangetout chopped

1 cup of broccoli florets 

2 cups of mushrooms

1 tablespoon of soy sauce

1 cup of bean sprouts 

zest of one lime

2 nests of egg noodles 

Coriander to garnish

Method for Turkey Stir-fry

1. In a small bowl mix together sesame oil, melted coconut oil, lime juice and cornflour to make the sauce and set aside 
2. Heat up coconut oil in a wok or large saucepan over a medium heat. Add garlic, ginger then turkey breast – stir until turkey is browned and cooked through.
3. Add red onion, peppers, carrots, baby corn, green beans, mangetouts, broccoli and mushrooms – cook until vegetables are crisp, but tender.
4. Add in the soya sauce 
5. Then add in beansprouts and cook for a further few minutes.
6. Then mix in the sauce and lime zest, mix thoroughly and turn down to a low heat.
7. Meanwhile bring some water to the boil, then turn off the heat and cook the noodles for 4-5 minutes, before adding them to the stir fry
8. And serve with a garnish of coriander

Enjoy!