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….
- 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
- 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.
- 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.
- 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.
- When the turkey is almost cooked, toss in the broccoli.
- Then throw the cranberries and water into your wok and cook for another 5 or so minutes until the broccoli is tender.