Ginger Cranberry TURKEY Broccoli Stirfry (Mark 2)

Last week I made this very same dish but with slight variations. When I submitted the original recipe to Chowstalker, Patty emailed me to query the stock cube that I used. She pointed out that, in general, stock cubes have MSG in them – which is a no-no. I didn’t know this! I’m usually so careful about reading labels but I have to admit, reading the labels on tiny packaging is getting more difficult. Wah!

Anyway. So I vowed to try again. Besides – although the venison was good, let’s face it, I’m not going to be buying venison often. Turkey on the other hand….

Ingredients

  • 300g of turkey breast meat, cubed
  • 1 head of broccoli, chopped into itty bitty pieces
  • 1 red onion, chopped
  • 4 cloves of garlic, chopped or minced
  • 1 tablespoon tamari sauce
  • 2 tablespoons sesame oil plus another tablespoon to wet the wok
  • 1 tsp chopped ginger
  • 2 tsp chopped chili or Mr Vikki’s Tamarind Chipotle Paste (which is what I found in my fridge!)
  • 1/2 cup of dried cranberries
  • 1 cup of boiling water

Directions

  1. Mix together the sesame oil, tamari sauce, ginger and chilli in a bowl and add the turkey to sit in there while you prepare the rest.
  2. Heat up your wok with 1 tablespoon of sesame oil and toss in the chopped onion and garlic. Stir it about a bit then throw in the turkey.
  3. Stick the dried cranberries in the same container that you marinated the meat in and add the cup of boiling water. Let them sit and expand for a bit.
  4. When the turkey is almost cooked, toss in the broccoli.
  5. Then throw the cranberries and water into your wok and cook for another 5 or so minutes until the broccoli is tender.
  6. Serve!

Author: torie

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2 Comments

  1. What a delicious remake t0rie! If we ever make it to Spain, can we stop by for a plate? :-)

    Post a Reply
    • But of course! I love to try out new dishes on unsuspecting guests…!

      Post a Reply

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