Categories: January

Ingredients

• 2 tsp cornflour
• 3 tbsp soy sauce
• 3 tbsp seasoned rice vinegar
• 1 garlic clove, crushed
• 1 tsp brown sugar
• 3 tbsp vegetable oil
• 50g pine nuts
• 1 onion, thinly sliced
• 2.5cm fresh ginger, cut into very thin strips
• 1 bunch asparagus, trimmed and cut on the diagonal
• 6 spring onions, diagonally sliced
• 200g baby carrots, halved lengthways
• 500g cooked turkey (white and dark meat), cut into strips

Directions

1. Place the cornflour and 2 tablespoons of water in a bowl and stir until smooth. Stir in the soy sauce, vinegar, garlic and sugar.

2. Heat 1 tablespoon of the oil in a wok over a medium-high heat. Add the pine nuts and stir-fry until just golden. Set aside on kitchen paper. Add the remaining oil to the wok, with the onion and ginger and cook for 1-2 minutes. Add asparagus, spring onion and carrot and cook, stirring, for 2 minutes until carrots are just tender. Add the turkey and cook for a further 1 minute. Add the reserved sauce and bring to the boil. Simmer until thickened. Add the pine nuts. Serve with noodles or rice.

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