Serves: 4
Prep time: 30 minutes
Cooking time: Less than 20 minutes

For a wonderful balance or tastes and textures, substitute left over turkey in a popular Chinese dish and serve with rice.


Cut the turkey into even sized 3/4″ cubes. Mix the dry sherry, soy, sesame oil and salt, then marinade the turkey in this mixture for 2 minutes.

Cut the pepper into the same size as the turkey and cut the spring onions into 3/4″ sticks

Heat the oil

Dip the turkey into the corn flour and shake off any excess. Make a batter with the mixed egg and 2 tbsp of the corn flour. Place the turkey into it and coat. Carefully lift the turkey out of the batter and into the oil to deep fry until light brown. Take care not to fry too many at once. When golden brown take out and drain on paper.

Put stock, soy, sesame oil, vinegar and ketchup into a pan and bring to the boil. Add peppers and spring onions and simmer for 2 minutes. Mix in corn flour and Satsuma juice and pour in to thicken the stock, bring to the boil and simmer.

Mix well for one minute and serve.


1lb of cooked turkey meat

1tbsp of dry sherry
1 tbsp of light soy sauce
1 tbsp of sesame oil
2 green peppers
4 spring onions
1 egg
2 tbsp cornflour
Oil to fry
1/2 pint chicken stock
1 tbsp dark soy sauce
1 tbsp sesame oil
Salt & pepper
1 tbsp cider vinegar
2 tbsp tomato ketchup
1 tbsp cornflour
1tbsp satsuma juice
satsuma segments

Kelly Bronze Turkey