Ingredients

The following ingredients have 2 Servings
  • 12oz (360gr) turkey cutlets or tenderloin, cut into strips
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 tbs ginger, minced 
  • 1 rib celery, sliced
  • 2 carrots, cut into matchsticks
  • 4oz (125gr) mushrooms, trimmed, sliced
  • 4 tsp olive oil, divided
  • 1 tbs soy sauce 
  • 1/2 cup (4oz, 120ml) chicken stock 
  • 1/4 cup (2oz, 60ml) sherry (optional)
  • 1 1/2 tbs peanut butter, creamy 
  • 1 tbs cornstarch (Maizena) dissolved in 2 tbs water 
  • 1 tsp sesame, argon or walnut oil
  • 1/2 cup (3.3oz, 95gr) Basmati rice
  • 1 cup (8oz, 240ml) chicken stock or whatever your rice calls for

Instruction

  • Cook rice in chicken stock according to package instructions. 
  • When done fluff with a fork.
  • Heat 2 tsp olive oil in large nonstick skillet over medium-high heat.
  • Add onion, celery to skillet and stir-fry for 2 minutes. 
  • Add garlic, ginger and stir-fry another 2 minutes. 
  • Add carrots, mushrooms and stir-fry another 2 minutes.
  • Remove vegetables to a plate and cover.
  • Add remaining 2 tsp olive oil, soy sauce to pan and heat. 
  • Add turkey and stir-fry 3 – 5 minutes, until golden. 
  • Return vegetables to pan. 
  • Add chicken stock, sherry and bring to a boil. 
  • Cover, reduce heat and simmer for 5 minutes. 
  • Stir in peanut butter.
  • Stir in cornstarch mixture until thickened. 
  • Remove from heat and stir in sesame oil.
  • Serve over rice, adding more soy sauce if desired, according to taste.