There are only so many turkey sandwiches anyone can eat. So this quick and easy turkey stir fry is a great way to use up your Christmas leftovers.
It’s that time of year when everyone is thinking about New Year resolutions. Eating more healthily, lose a bit of weight, get fitter, be greener, save some money…you know the kind of thing.
So my simple stir fry is ideal for cutting down your festive food waste. It uses up the last of the Christmas turkey as well as any vegetables which are lurking in the fridge. The amounts in the recipe below are a guideline and you don’t need to stick rigidly to them. Feel free to add more of the veg that you love, but I do think you need the Brussels sprouts in there for some crunch!
The rest of the ingredients in the list all come from the store cupboard. I’ve used brown rice because it’s great for slow release energy but you could replace it with white rice or whatever noodles you like to use. You could also replace the orange with a clementine if you have any hanging around, or use orange juice from a carton if that is easier
When you’re cooking with leftovers, it’s important to make sure that they are stored and reheated safely:
- Cool the leftovers as quickly as possible
- Don’t put leftovers in the fridge until they are cold, as otherwise they will raise the temperature of the fridge
- Use the leftovers quickly – certainly within 48 hours
- If you are cooking the leftovers, make sure that they are piping hot before eating
Chop your ingredients and set them out in bowls before you start so you can quickly cook each portion individually. You’ll need an oil with a high smoking point, such as rapeseed or sunflower oil, and a very hot pan. This makes sure that each ingredient fries rather than just steaming in its own juices.
The vegetables need to be chopped so that they’ll all cook through in a short time. So if you want to use something like carrots, you’ll need to cut them into matchsticks. Add the most robust vegetables first and then delicate vegetables such as beansprouts or mangetout go in at the end.
I have provided a recipe for one person below, but you can easily scale this recipe up.
Turkey and Brussels Sprouts Stir Fry
- 1 quarter onion
- 3 mushrooms
- 5 Brussels sprouts
- 1 handful sweetcorn
- 100 g cold leftover turkey
- 1 tsp rapeseed oil
- 1 orange
- Soy sauce
- Cooked brown rice to serve
- Slice the onion thinly and cut the mushroom into thick slices. Trim the ends off the Brussels sprouts, and then shred. You could do this in a food processor, but I prefer to do it by hand as it's easy to over do it with the processor and end up with tiny pieces.
- Shred the cold turkey – this helps it to reheat quickly but again, don't make the pieces too small.
- Heat your wok or frying pan to a high heat, and add the oil. Add the onion and stir fry for a minute or so, then add the mushrooms and continue to stir fry the vegetables for another minute.
- Add the turkey and cook for another 2 minutes. If you have got your pan hot enough, and the turkey is shredded fairly small, this will be enough to cook the turkey through.
- Throw in the Brussels sprouts and a handful of frozen sweetcorn, carry on stirring as they cook.
- Add a tablespoon of water, and this will allow the shredded Brussel Sprouts to steam a little as they fry.
- When everything is cooked through, but while the sprouts are still looking fresh and green, squeeze over a couple of tablespoons of orange juice. Add about half a teaspoon of runny honey, and a few drops of soy sauce.
- Stir everything together, taste and adjust if you feel it needs anything extra.
- Serve over the brown rice.