Turkey Stir-fry with Plum Sauce


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.
Ingredients
- 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
Instructions
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.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.