About this recipe:This crunchy, refreshing stir-fry is just what you need for a midweek meal – it can be on the table in under 30 minutes from when you walk through the door. The sweetcorn provides carbohydrate, so you don't even need to cook rice or noodles. Accompany with a simple tomato salad.
1 tbsp oyster sauce
3 tbsp chicken or vegetable stock
3 tbsp vegetable oil
1 tbsp black mustard seeds
8 spring onions, trimmed and thinly sliced
3 large garlic cloves, crushed
400g turkey breast fillets, cut into thin strips
340g can sweetcorn, drained and rinsed
1 tbsp sesame seeds
fresh coriander leaves
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:10min › Ready in:20min
Mix the oyster sauce and stock together in a small bowl, then set aside.
Heat a wok or large frying pan over a high heat, add 1 tbsp of the vegetable oil and heat until it is very hot. Add the mustard seeds and stir-fry them for 10–15 seconds until they crackle and ‘jump’.
Immediately add the remaining oil, spring onions and garlic and stir-fry for 1 minute. Add the turkey and continue stir-frying for a further 2 minutes.
Add the mangetout to the wok and stir in the reserved oyster sauce mixture. Continue stir-frying over a high heat for about 3 minutes until the turkey is cooked through and the mangetout are just tender to the bite.
Add the sweetcorn and stir around for 2 minutes or until warmed through. Sprinkle with sesame seeds and snip fresh coriander leaves over the top just before serving.