Ginger Cranberry TURKEY Broccoli Stirfry (Mark 2)
Last week I made this very same dish but with slight variations. Then it was pointed out to me that many chicken stock cubes have msg in them. Whoops! 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
- 300 grams turkey breast meat, cubed
- 1 head of broccoli (chopped into itty bitty pieces)
- 1 red onion
- 4 cloves garlic
- 1 tablespoon tamari sauce or coconut aminos
- 3 tablespoons sesame oil
- 1 teaspoon chopped ginger
- 2 teaspoons chopped chilli or tamarind chipotle paste
- /5 cups dried cranberries
- 1 cup boiling water
Instructions
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. Serve!