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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.


  • 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.

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