Turkey, mangetout and corn stir-fry

Turkey, mangetout and corn stir-fry


1 person made this

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.

Maggie Pannell

Serves: 4 

  • 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
  • 200g mangetout
  • 340g can sweetcorn, drained and rinsed
  • 1 tbsp sesame seeds
  • fresh coriander leaves

Prep:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Mix the oyster sauce and stock together in a small bowl, then set aside.
  2. 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’.
  3. 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.
  4. 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.
  5. 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.

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Reviews (1)


I loved the recipe, turkey was very moist and nice, not dried out like it happens sometimes. - 14 Jul 2010

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