Chicken Delivery Northern Ireland | Tel: 02890 230001

Turkey Stir-fry with Plum Sauce

August 22, 2014
turkey-stir-fry turkey-stir-fry
Serves 4 People

Plum sauce is a popular Chinese accompaniment to stir-fried dishes. Ours is very simple to make and will keep for up to 1 month, if bottled and stored in refrigerator.


  • 1 Pound of Dark Plums
  • 1 Onion
  • 50 Grams of Raisins
  • Half Chilli Powder
  • 1 Teaspoon Ground All Spice
  • 1/4 Ground Cloves
  • 300 Milliliters Malt Vinegar
  • 15 Grams Fresh Ginger root
  • Ground Black Pepper
  • 2 Teaspoons Salt
  • 275 Grams Demerara sugar
  • 1 Pound Turkey meat
  • 1 Red pepper
  • 1 Green pepper
  • 1 bunch of Spring onion
  • 100 Grams mushrooms
  • 2 Tablespoons Oil
  • 225 Grams Fresh beansprouts


  1. To make the sauce:
    Stone and chop the plums. Peel and chop the onion. Place both in a large pan with the raisins, chilli powder, allspice, cloves and vinegar. Peel and finely chop the ginger and add to pan with the red pepper. Cook over a low heat for about 30 minutes, or until the plums are soft. Liquidize the mixture and return to a clean pan. Mix in the salt, sugar and cook, stirring, over a low heat until the sugar melts. Simmer for about 20 minutes until thick. Allow to cool then store in a clean jar or bottle.

  2. How to Make:
    Slice the turkey meat in strips. Slice and deseed the peppers, trim and slice the onion; wipe and slice the mushrooms. Heat the oil in a large frying pan or wok and cook the turkey for about 5 minutes. Add the peppers, onions and mushrooms and cook. Stirring for 2-3 minutes. Add 2-3 tbsp plum sauce and cook for a further minute. Stir in the beansprouts. Serve hot with noodles or rice.

Visa Credit and Debit payments supported by Worldpay Visa Electron payments supported by Worldpay Mastercard payments supported by Worldpay Maestro payments supported by WorldpayWorldpay Payments Processing