| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Sainsbury’s, Sainsbury5 |
4 |
servings |
INGREDIENTS
| 1 1/4 |
l |
Chicken stock; (2 pints) |
| 125 |
g |
Cooked turkey; cut into thin |
|
|
; strips (4oz) |
| 1 |
bn |
Salad onions; sliced diagonally |
| 1 |
|
Red pepper de-seeded and sliced into thin |
|
|
; strips |
| 175 |
g |
Oyster mushrooms; roughly chopped |
|
|
; (6oz) |
| 75 |
g |
Bamboo shoots; (3oz) |
| 2 |
|
Cm; (1 inch) piece fresh |
|
|
; root ginger, finely |
|
|
; grated |
| 2 |
tb |
Dry sherry |
| 2 |
tb |
Dark soy sauce |
|
|
Salt and freshly ground black pepper |
| 1 |
tb |
Freshly chopped coriander |
INSTRUCTIONS
Place the stock in a large saucepan and bring to the boil.
Add the turkey, salad onions and pepper, simmer for 2 minutes.
Stir in the mushrooms, bamboo shoots, ginger, sherry, soy sauce and simmer
for 2 minutes.
Add the seasoning to taste and simmer for a further 1-2 minutes.
Serve immediately with the coriander and some sesame crab toasts.
Converted by MC_Buster.
NOTES : A delicious way to use up left over turkey, a real winter warmer.
Converted by MM_Buster v2.0l.
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