Events and Celebrations

  • 3 tablespoons rapeseed oil
  • 50 g (2 oz) pine nuts
  • 1 onion, thinly sliced
  • 2.5 cm (1 inch) piece of fresh root ginger, very thinly sliced
  • 2 green peppers, cored, deseeded and cut lengthways into thin strips
  • 500 g (1 lb) cooked turkey, cut diagonally into thin strips
  • salt and pepper
  • 2 teaspoons cornflour
  • 2 tablespoons water
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine or dry sherry
  • 1 tablespoon wine vinegar
  • 1 garlic clove, crushed
  • 1 teaspoon soft dark brown sugar

Blend the cornflour and measured water, add the remaining sauce ingredients and set aside.

Heat 1 tablespoon of the oil in a wok, add the pine nuts and toss for 1–2 minutes until golden brown. Remove and drain on kitchen paper.

Stir-fry the onion, ginger and green peppers gently in the remaining oil for 3–4 minutes until softened but not coloured. Remove and set aside.

Stir-fry the turkey for 1–2 minutes until heated through.

Whisk the sauce, add to the wok and bring to the boil, stirring until thickened. Add the pepper mixture and stir well to mix, then stir in the pine nuts. Season to taste and serve with rice or noodles.

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