500g Turkey breast strips, diced
2 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp cornflour
1 red onion, sliced
5cm piece ginger, cut into fine batons
6 cloves garlic, sliced
¼ cup extra virgin olive oil
2 cups green beans, sliced
2 bunches asparagus, cut into 5cm lengths
2 cups English spinach leaves
1 bunch coriander leaves
½ bunch Thai basil leaves
4 Kaffir lime leaves, finely sliced
sweet chilli sauce and lime wedges, to serve
1 Toss the turkey breast in soy sauce, sesame oil and cornflour, then set aside. Fry the onion, ginger and garlic in 2 tsp olive oil in a wok over a moderate heat for 3 minutes, until aromatic, then set aside.
2 Heat 1 Tbsp olive oil in the wok until smoking, then fry the beans and asparagus for 1 minute, until lightly browned, then add the turkey mixture and cook until just firm. Fold in the spinach and onion mixture then scatter with herbs and serve with sweet chilli sauce and lime wedges.
3. Serve with some fresh boiled rice or by itself.