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How to make Sticky plum and prune turkey with rice

Yield = 4
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

  • 200g (1 cup) jasmine rice
  • 1 tablespoon peanut oil
  • 600g turkey thigh, bones removed, cut into thin strips
  • 1 teaspoon finely grated fresh ginger
  • 12 pitted prunes
  • 85g (1/4 cup) plum jam
  • 125ml (1/2 cup) Massel chicken style liquid stock
  • 2 shallots, ends trimmed, cut into long thin strips

Method

  • Step 1 Cook the rice in a large saucepan of boiling water following packet directions.
  • Step 2 Meanwhile, heat half the oil in a wok over high heat until just smoking. Add half the turkey and stir-fry for 2 minutes or until golden. Transfer to a heatproof bowl and cover with foil to keep warm. Repeat with remaining turkey, reheating the wok between batches.
  • Step 3 Heat the remaining oil in the wok over medium heat. Add the ginger and stir-fry for 1 minute or until aromatic. Add the prunes, jam and stock, and simmer for 5 minutes or until the sauce thickens. Add the turkey and any juices from the bowl to the wok and stir-fry for 2 minutes or until heated through.
  • Step 4 Divide the rice among serving bowls, and top with the turkey mixture and shallot to serve.