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Indonesian turkey stir-fry

Indonesian turkey stir-fry

What makes this Indonesian turkey stir-fry such a hit is the marinade which will also work well with other meats. Turkey, being a healthier option but with a tendency to be rather bland especially benefits from this sauce. So if you afford to let is stay in the fridge for the full five hours, so much the better. Apart from that, Indonesian turkey stir-fry is quick and easy to prepare and cook, and is great with your choice of rice or noodles.

Serves 4
Calories per serving: 219 (before adding rice or noodles)
Fat: 6g




Cut the turkey steaks into finger-sized strips.

Peel the carrots and cut them into batons.

Chop the spring onions (scallions) into ¼-inch / 1cm lengths.

Finely grate the root ginger.

Finely chop the chillies.

Crush the garlic cloves.

Grate the onion.

Crush the coriander seeds.

Now, mix together all the ingredients for the marinade in a large bowl.

Add the meat to the marinade and leave in the fridge for 2-5 hours (ideally 4-5 but no longer).

Remove the meat from the marinade and pat is dry. This will better enable the meat to sear and caramelise.

Keep the marinade for later.

Heat the groundnut oil in a wok until very hot, then toss in the meat and continually stir it around with chop sticks or a wooden spatula, making sure to spread it out as much as possible round the sides so that it fries rather than steams.

After a couple of minutes, when the meat is all nicely browned, add the carrots, the spring onions (scallions), and the juices from the marinade. Continue to stir fry for a couple of minutes.

Add the tablespoon of light soy sauce and a couple of pinches of sugar – this will add a glaze to the sauce.

Serve at once with rice or noodles.

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