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.
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:2 servings 1x
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
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.
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