Costas Stylianou, Executive Chef

Hilton Park Nicosia
Stir fried turkey breast with roast veg
150g turkey breast, cut into strips
20g spring onions, slices
25g courgette, batonettes
20g sliced shitake mushrooms
20g red/yellow peppers/sliced
30g bok choy, chopped
20ml dark soya sauce
5ml oyster sauce
4g garlic, chopped
2g ginger, chopped
5ml peanut oil
2g roast sesame seeds

l Heat peanut oil in a wok and fry the meat until cooked; add the ginger and garlic, then the vegetables

l Steam the bok choy separately

l Arrange the bok choy on the bottom of a plate and place the stir fried turkey on top; garnish with the roast sesame seeds