Turkey Stir-fry with Plum Sauce


August 22, 2014

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.


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

  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.