Turkey Stir-Fry with Peppers

How to Make Turkey Stir-Fry with Peppers

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1. Stir the soy sauce, rice vinegar, lime juice, cornflour and water together in a small bowl.

   Mark done

2. Heat half the oil in a wok over high heat until it smokes lightly. Add half the turkey and stir-fry for 3 minutes, until it turns opaque. Tip it onto a plate and repeat with the rest.

   Mark done Start 3 min timer

3. Heat the remaining oil, add the peppers and onion and stir-fry for 4 minutes. Add the garlic and ginger and cook for 30 seconds.

   Mark done Start 4 min timer

4. Return the turkey, stir the sauce and pour it in. Toss for 1 minute, until glossy and the turkey is cooked through. Add the pepper and sesame oil.

   Mark done Start 1 min timer

Tips for Making Turkey Stir-Fry with Peppers

• Chill the turkey in the freezer for 15 minutes before slicing; it cuts thinner.
• Cook the turkey in two batches; one crowded batch steams instead of searing.
• If the sauce clumps, stir the cornflour mixture again before it goes in.

Swaps and Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Turkey Stir-Fry with Peppers

• Steamed white rice
• Rice noodles
• Sliced cucumber

Keeping and Reheating

Keeps in the fridge for up to 3 days. Reheat in a hot pan for 2 minutes.

Questions About Turkey Stir-Fry with Peppers

Turkey Stir-Fry with Peppers Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.