Name: Pasta Stir Fry with Velvet Turkey
Ingredients: 250 g Conchigille pasta shells; 1 Turkey breast; 1 Egg white; 1 ts Cornflour; 2 Chicken stock cubes; 1 tb Oil; 1 Orange; peeled and; ; segmented; 3 Tomatoes; halved; 1 dr Sesame oil; 1 ts Honey; 2 ts Soy sauce; 100 g Beansprouts; 1 Handful chopped coriander; Salt and pepper

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CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats, Grains		Ready stead, Emp	2	servings

INGREDIENTS

250	g	Conchigille pasta shells
1		Turkey breast
1		Egg white
1	ts	Cornflour
2		Chicken stock cubes
1	tb	Oil
1		Orange; peeled and
		; segmented
3		Tomatoes; halved
1	dr	Sesame oil
1	ts	Honey
2	ts	Soy sauce
100	g	Beansprouts
1		Handful chopped coriander
		Salt and pepper

INSTRUCTIONS

1 Cook the pasta shells in plenty of boiling water. Drain. In a bowl, whisk
the egg white with a splash of soy sauce or pinch salt and the cornflour.
2 Cut the turkey breast into strips, and coat in the mixture. Bring 1 1/2
pints water to the boil, add the stock cubes and stir to dissolve.
3 Add the turkey, cooking for two minutes. Remove with a slotted spoon and
drain on kitchen paper. Heat 1 tbsp oil in a wok, add the cooked pasta,
orange segments, tomatoes and heat through.
4 Add the sesame oil, honey and 1 tsp soy sauce. Finally add the
beansprouts, turkey strips and coriander. Season and serve.
Converted by MC_Buster.
Per serving: 1930 Calories (kcal); 87g Total Fat; (41% calories from fat);
252g Protein; 20g Carbohydrate; 736mg Cholesterol; 1055mg Sodium Food
Exchanges: 0 Grain(Starch); 35 1/2 Lean Meat; 2 Vegetable; 1/2 Fruit;
1 1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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