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Turkey meat isn't just for those special occasions

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Poon Chian Hui on 28 Jul 2015

The Straits Times

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When you see turkey on the table, it usually signals a decadent feast.

 

Chances are, this happens only a few times a year, during special occasions like Christmas.

 

Most people in Singapore would not think of buying turkey meat at other times of the year.

 

Celebrity chef Eric Teo thinks that many do not enjoy eating or cooking it as part of their daily meals as they find the meat too dry.

 

"This is probably because of their yearly festive experience - overcooked turkey or roast turkey that has been left out too long before the feast starts," he said.

 

However, turkey meat can be juicy and tasty if handled well, said Mr Teo, who owns food consultancy firm ET Culinary Arts.

 

And you do not always have to roast the turkey in the oven. In this recipe, Mr Teo incorporated chunks of turkey into a familiar Chinese wok stir-fry.

 

The meat is tossed with bell peppers and chestnuts for a lean yet nutritious dish that is suitable for a simple family meal at home.

 

In addition, turkey meat contains essential minerals like iron, zinc and potassium.

Said Mr Teo: "Turkey meat is convenient for daily meals as it is readily sold in supermarkets in parts, or as a whole turkey."

 

The recipe was devised in collaboration with the USA Poultry & Egg Export Council.

 
Wok-Fried Diced Turkey with Mixed Bell Peppers and Chestnuts

 

Ingredients

  • 30g red bell peppers, diced
  • 30g green bell peppers, diced
  • 30g yellow bell peppers, diced
  • 10g garlic, sliced
  • 15g white onion, diced
  • 60g chestnuts (cooked)
  • 5g ginger, sliced
  • 25g Chinese chives, cut into 3cm-long segments
  • 160g turkey meat (boneless and skinless)
  • 5g canola oil
  • Salt, to taste
  • Pepper, to taste

 

Sauce

  • 15g soya sauce
  • 1/2 tsp corn starch
  • 5g sesame oil
  • 5g shaoxing wine
  • 1 tbs water
  • 1/2 tsp sugar

 

Method

1. Prepare the vegetables accordingly and set them aside.

2. Dice the turkey breast into cubes measuring about 2cm thick.

3. Mix all the sauce ingredients in a small bowl.

4. Heat a pan over medium-high heat and add the canola oil.

5. Add the turkey pieces and fry until they turn brown and fragrant, about two to three minutes.

6. Add the bell peppers, onions, garlic and ginger, and stir-fry until they turn brown. Then add the chestnuts into the pan.

7. Pour in the sauce mixture and stir evenly to make sure the ingredients are evenly coated with the sauce.

8. Season with salt and pepper, then serve warm.

 

Serves three

 

Source: The Straits Times © Singapore Press Holdings Limited. Reproduced with permission.

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