Ingredients

  • 400 g turkey breast steaks (sliced thinly)
  • zest of ½ lime and juice of ½ lime
  • 1 tsp brown sugar
  • 3 tblsp soy sauce
  • oil for frying
  • 100 g smoked streaky bacon (sliced thinly)
  • 2 tblsp ginger (finely chopped)
  • 1 tblsp garlic (finely chopped)
  • 2 carrots (finely sliced)
  • 4 scallions (cut diagonally into 6 pieces)
  • 1 red pepper (finely sliced)
  • 25 g butter
  • a few basil leaves (optional)
  • basmati rice

Method

  • Put the turkey in a bowl with half the lime zest, the juice of ½ a lime, the sugar and the soy sauce; leave to marinate for at least ½ hour, or up to 2 hours.
  • Heat 2 tbs oil in a wok, or frying pan, until very hot and stir-fry the bacon.
  • After 30 seconds, add in the ginger and garlic and stir-fry for 10 seconds.
  • Add the turkey and stir-fry until cooked, about 2-3 minutes.
  • Remove meat to a plate and add the vegetables to the pan. Stir-fry for 1 minute.
  • Put the meat back in and give the pan a good shake of soy sauce.
  • Add the butter and basil.
  • Serve with a bowl of steamed white rice on the side.
  • Chef’s Tip: Rather than spoon your rice in heaps onto the plate, serve it in attractive little mounds, as they do in many Oriental restaurants. It’s easy; smear a little vegetable oil around the inside of your ramekin/timbale, pack the rice in tight and leave for a few moments before carefully inverting onto the plate.

Notes

Garth's Tip: Rather than spoon your rice in heaps onto the plate, serve it in attractive little mounds, as they do in many Oriental restaurants. It’s easy; smear a little vegetable oil around the inside of your ramekin/timbale, pack the rice in tight and leave for a few moments before carefully inverting onto the plate.