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Turkey and vegetables stir-fry

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For the marinade:

  • 2 tablespoons cornstarch
  • 3 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon sesame oil

For the stir-fry:

  • 455 grams turkey thigh
  • 1 yellow onion
  • 1 red pepper
  • 225 grams asparagus
  • 3 cloves garlic
  • 4 tablespoons grapeseed oil
  • 3 tablespoons Chinese cooking wine
  • 4 tablespoons hoisin sauce
  • 1/4 cup cashews


  1. Mix the ingredients for the marinade together.
  2. Remove the skin and bones from the turkey thigh. Thinly slice the turkey and cover it with the marinade for at least 20 minutes, or preferably overnight.
  3. Cut onion, red pepper and asparagus into strips of similar length.
  4. Dice the garlic.
  5. Heat a wok or frying pan with the grapeseed oil over high heat.
  6. Add the garlic and onion and toss until fragrant.
  7. Add the turkey along with some cooking wine. Toss until turkey is half cooked, then add the asparagus and red pepper.
  8. Add hoisin sauce and cashews to the pan and mix together.
  9. Serve hot with rice.

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