This was something completely experimental that turned out to be a quick, easy and tasty stir fry. Cranberry and turkey is a classic combo which usually resonates around the Christmas period, but this oriental twist makes it an any day meal to enjoy. Sweet and sour go so well together, it’s the ‘ying and yang’ – a balance of flavours. If you get it right then you can’t go wrong! I’m looking forward to experimenting with other sweet chutneys and preserves in my stir fry recipes.
Ingredients – serves 2
Stir Fry Sauce
- 1 large heaped tbsp of cranberry sauce
- 1 tbsp cider vinegar
- 1 tbsp soy sauce
- 1 tsp fish sauce
- 1 clove garlic (finely chopped)
- Grated fresh ginger (equal size to garlic clove)
- Half read chilli (finely chopped)
- Two generous handfuls of fresh mixed stir fry veg (buy packets from super markets)
- Two turkey steaks, finely sliced (alternative 1 large chicken breast)
- 175-200g egg noodles (dried or fresh)
- If the noodles are dried, follow the packet instruction to boil them and drain before getting started.
- In a small bowl, mix together the cranberry sauce, soy sauce, cider vinegar and fish sauce and keep ready on the side.
- With about a tbsp of oil, get the pan really hot and brown off the turkey. Keep stirring and then set aside the chicken in a bowl.
- Wipe the pan clean and add another tbsp of oil and get the wok super hot once again. Add the garlic and ginger and keep moving around for 30 seconds.
- Add the chilli and veg and keep moving for another 2 to 3 minutes until the veg is really cooking.
- Add the turkey back in along with the sauce you made earlier and give it a good stir.
- Add the noodles in and cook for a further minute.
- Plate up!