Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1¼ litre | Chicken stock; (2 pints) |
| 125 grams | Cooked turkey; cut into thin |
| \N \N | ; strips (4oz) |
| 1 bunch | Salad onions; sliced diagonally |
| 1 \N | Red pepper de-seeded and sliced into thin |
| \N \N | ; strips |
| 175 grams | Oyster mushrooms; roughly chopped |
| \N \N | ; (6oz) |
| 75 grams | Bamboo shoots; (3oz) |
| 2 \N | Cm; (1 inch) piece fresh |
| \N \N | ; root ginger, finely |
| \N \N | ; grated |
| 2 tablespoons | Dry sherry |
| 2 tablespoons | Dark soy sauce |
| \N \N | Salt and freshly ground black pepper |
| 1 tablespoon | Freshly chopped coriander |
Place the stock in a large saucepan and bring to the boil.
Add the turkey, salad onions and pepper, simmer for 2 minutes.
Stir in the mushrooms, bamboo shoots, ginger, sherry, soy sauce and simmer for 2 minutes.
Add the seasoning to taste and simmer for a further 1-2 minutes.
Serve immediately with the coriander and some sesame crab toasts.
Converted by MC_Buster.
NOTES : A delicious way to use up left over turkey, a real winter warmer.
Converted by MM_Buster v2.0l.