- In a small bowl mix together the soy sauce, orange rind and juice, honey and mustard. Stir in the turkey and set aside.
- Heat the oil in a wok or large frying pan and stir-fry the carrots and broccoli for 3 minutes over a high heat. Remove the turkey with a slotted spoon and add to the wok.
- Add 2 tbsp water, the minced garlic and ginger, spring onion and red pepper to the wok and stir fry for 4 minutes.
- Mix the cornflour with the reserved marinade to a smooth sauce, pour over the turkey mixture and stir-fry for 1-2 minutes until the broccoli is tender and the sauce thickened to a glaze. Serve with noodles or rice.
Recipe from British Turkey.
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A great way of using up leftover turkey
2 tbsp soy sauce finely grated rind and juice of 1 large orange 2 tbsp runny honey 1 tbsp wholegrain mustard 450g British turkey escalopes, cut into strips 2 large carrots, thinly sliced 175g broccoli, cut into small florets 2 large red peppers, deseeded and cut into chunks 1 tbsp each sesame oil and sunflower oil 2 tsp each minced garlic and ginger 4 spring onions, sliced 1 tbsp cornflour
Time: 15 minutes Serves: 4 Nutrition: 281 Cals, 11g Fat