Turkey and Broccoli Stir-Fry with Oyster Sauce
Makes 1 serving

INGREDIENTS
180 g Turkey breast (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
150 g Broccoli
80 g Red pepper
2 cloves, about 6 g Garlic
A thumb, grated Fresh ginger
1 tbsp, about 15 g Soy sauce
1 tbsp, about 15 g Oyster sauce
5 g Cornflour
8 g Rapeseed oil
150 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)

METHOD
1. Toss the turkey strips with the cornflour and the soy sauce and leave for five minutes while you cut the broccoli into small florets and the pepper into strips.
2. Get the oil smoking hot in a wok and fry the turkey for three minutes, turning once, until browned. Lift out.
3. Add the broccoli with two tablespoons of water and stir-fry for three minutes until bright green, then the pepper, garlic and ginger for one minute.
4. Return the turkey with the oyster sauce, toss for thirty seconds and serve over the rice.

Contains gluten cereals, molluscs and soya.
Ordinary soy sauce is brewed with wheat. Tamari is brewed without wheat and is a separate ingredient here.

RECIPE NOTES
The cornflour coating is what keeps turkey breast from turning to cardboard in a hot pan. Five grams is enough; it should look dusted, not battered.
Oyster sauce carries molluscs, soya and gluten flags. Tamari and a teaspoon of honey give a similar sweet-salty finish with only a soya flag.

Full recipe: https://www.getfuel8.com/recipes/turkey-broccoli-oyster-sauce-stir-fry
