300ml white wine vinegar
1/4 tsp salt
2 red peppers, cut into 0.5cm/?in strips
1 tbsp sesame oil
1 clove garlic, finely chopped
1cm or 1/2in piece fresh root ginger
1 green finger chilli, deseeded and finely chopped
500g turkey breast, cut into strips
225g Chinese leaves or spring greens, shredded
pinch each of salt and ground black pepper
mixed-leaf salad, to serve
PREPARATION:
1. Pour the vinegar into a saucepan and bring to the boil. Add the salt. Plunge the peppers into the pan and bring back to the boil. Quickly strain them and set aside to cool.
2. Heat the sesame oil in a wok or a large saucepan. Add the garlic, ginger and chilli and quickly toss them together in the oil for about 30 seconds.
3. Add the turkey strips and stir-fry them for 3-4 minutes until they are very lightly browned all over.
4. Add the chinese leaves or spring greens to the wok with the peppers. Cover and cook for 5-6 minutes until the chicken is cooked and the leaves have wilted.
5. Season the turkey stir-fry. Serve immediately with a mixed-leaf salad.
Quick & Easy: 30 minutes or less
Healthy Recipe: low fat and/or calories
Kid-Friendly: extra nutrition and/or fun!
Low-Carb: low carbohydrates
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