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Pasta Stir Fry with Velvet Turkey

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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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