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Oriental Turkey
  • Serves 4
  • UNITS: 1 per serving
  • FAT POINTS: 2 per serving
  • CALORIES: 425 per serving
  • 4 x 5oz/140g turkey steaks
  • 8oz/226g shitake mushrooms, halved
  • 6 spring onions, thinly sliced
  • 4 heads pak choy, separated into individual leaves
  • 1 red chilli, deseeded and thinly sliced
  • Fry Light
  • 1"/2.5cm fresh root ginger, peeled and grated
  • 1 teaspoon sesame oil
  • 2 tablespoons dark soy sauce
  • 1 tablespoon sweet chilli sauce
  • 2 tablespoons dry sherry(optional, add extra soy sauce or chilli sauce)
  1. Mix together the sherry, chilli sauce, soy sauce, sesame oil and ginger in a large shallow, non-metallic bowl. Coat the turkey steaks in the marinade. Cover and leave to marinade for at least an hour or overnight in the fridge is even better.
  2. Preheat a large griddle pan or non-stick frying pan until very hot. Remove the turkey from the marinade and sear in the pan for 2-3 minutes each side, turn off the heat but leave the pan on the hob to keep steaks hot.
  3. Spray a non-stick wok or large frying pan with Fry Light and cook the chilli and mushrooms for 2 minutes. pour over the marinade and bring to the boil. Stir in the spring onions and pak choy and cook for 1-2 minutes until the vegetables are just wilted and the sauce thickened. Serve immediately with the turkey steaks and cous cous or steamed vegetables
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