Stir-Fried Turkey and Mushrooms; the last supper

I can make meals that do not have winter squash in them.

Sometimes I use carrots…..

I always have carrots on hand, to add to soup or round out another vegetable side dish or just nibble on raw.

Sometimes I forget about them and need to use them fast.

Stir-fries are a great way to use up bits lurking in the fridge.

I buy thin turkey cutlets for this, but you could buy a whole turkey tenderloin and freeze what you don’t use.

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Stir-Fried Turkey and Mushrooms

Stir-Fries are a great week-night dinner, normally ready in under 30 minutes. Peanut Butter adds a slight Thai taste to this easy dish.

  • Author: Katie Zeller
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Stir-Fry

Ingredients

Scale
  • 12oz (360gr) turkey cutlets or tenderloin, cut into strips
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 tbs ginger, minced 
  • 1 rib celery, sliced
  • 2 carrots, cut into matchsticks
  • 4oz (125gr) mushrooms, trimmed, sliced
  • 4 tsp olive oil, divided
  • 1 tbs soy sauce 
  • 1/2 cup (4oz, 120ml) chicken stock 
  • 1/4 cup (2oz, 60ml) sherry (optional)
  • 1 1/2 tbs peanut butter, creamy 
  • 1 tbs cornstarch (Maizena) dissolved in 2 tbs water 
  • 1 tsp sesame, argon or walnut oil
  • 1/2 cup (3.3oz, 95gr) Basmati rice
  • 1 cup (8oz, 240ml) chicken stock or whatever your rice calls for

Instructions

  • Cook rice in chicken stock according to package instructions. 
  • When done fluff with a fork.
  • Heat 2 tsp olive oil in large nonstick skillet over medium-high heat.
  • Add onion, celery to skillet and stir-fry for 2 minutes. 
  • Add garlic, ginger and stir-fry another 2 minutes. 
  • Add carrots, mushrooms and stir-fry another 2 minutes.
  • Remove vegetables to a plate and cover.
  • Add remaining 2 tsp olive oil, soy sauce to pan and heat. 
  • Add turkey and stir-fry 3 – 5 minutes, until golden. 
  • Return vegetables to pan. 
  • Add chicken stock, sherry and bring to a boil. 
  • Cover, reduce heat and simmer for 5 minutes. 
  • Stir in peanut butter.
  • Stir in cornstarch mixture until thickened. 
  • Remove from heat and stir in sesame oil.
  • Serve over rice, adding more soy sauce if desired, according to taste. 

Notes

Sesame and walnut oil are usually easy to find and can be used interchangeably in stir-fries. Walnut oil does not have as strong a flavor and can also be used in salads.
Argan oil is similar to sesame and a product or Morocco.
Substitute chicken for the turkey if you prefer

Keywords: stir-fry, turkey stir fry, mushrooms

Stir-Fried Turkey & Mushrooms

We asked the lovely people at our riad in Tangier if they would prepare a dinner for us for the last night we were all together.

They out-did themselves.

This was our table. There are no wine glasses on the table because…. they were already in use.

We were presented with a classic Moroccan feast dish: Pastilla Marinara or Seafood Pastilla.

It was shrimp, calamari (squid) and white fish, along with vermicelli and almonds, wrapped in a phyllo-type dough and baked.

Making a proper pastilla is several hours work and this one was made by our chef’s sister.

It was fantastic and we were thrilled that we got to taste something so traditional.

It was amazingly filling… the pastilla in the photo fed all 10 of us with almost half leftover (to feed the staff).

We managed to enjoy some of the desserts:

Like here in France, the desserts were from the patisserie rather than made in-house. Loved having the plate of dates to nibble on.

For my last photo of an incredible trip I leave you looking out of Hercules cave into the sunlight.

3 thoughts on “Stir-Fried Turkey and Mushrooms; the last supper”

  1. This stir fry will lend itself nicely to after turkey day leftover turkey. I slice it thin, make the stir fry and toss the turkey in during the last minute, just to heat it through since it’s already cooked. Keep it from getting tough or falling apart.

    That tablecloth is beautiful! What a wonderful ending to a great vacation.

    All I can think though when I see a plate of dates anymore is… “Bad dates.” 😉

    • Leftovers were always the best part in my opinion,,,, Food is still good and the work is done.
      I love dates – with goat cheese. It’s the only dried fruit I really like. Although prunes soaked in Armagnac are pretty tasty lol

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