Turkey and Cashew nuts in Hoisin Sauce

  • Servings : 3-4
  • Prep Time : 5m
  • Cook Time : 10m
  • Ready In : 15m

I desperately needed some comfort food and London was cold, as usual. It was almost dinner time and there wasn’t much time to cook. So I peeked into the fridge and found some turkey that my husband had bought. I spotted a few vegetables that were lurking in there as well.

I thought, ‘Why not make a stir fry?’  It has been my go-to meal since I started cooking.

Firstly, it is versatile. It also has the perfect ingredients- lots of vegetables, protein and hot, delicious sauce. Nutritionally-  perfectly balanced and everyone loves it. What’s not to like?

So I got going and hey ho!

Dinner was ready in under 10 minutes.

It was so good, the wok was spotless clean. We polished it off.

Like all stirfries, this recipe is incredibly versatile. Do experiment it. Try chicken/ tofu/ paneer/ pork/ beef/ prawns instead of turkey, and it will be just as good. The ingredients may change, but I promise- whatever you try, the end result will be absolutely lip-smacking.

I promise. Try it!

Please don’t forget to tell me your experiences.


Turkey breast- 500 gm

Onions, finely sliced- 1/2 cup

Courgette/ Zucchini- 1

Yellow/ Red pepper, sliced – 1

Ginger paste- 2 tbsp

Garlic paste- 2 tbsp

Hoisin Sauce- 4 tbsp

Oil- 2 tbsp

Salt- to taste

Pepper- 1/4 tsp

Soy sauce- 1 tsp

Cashewnuts- 2 tbsp


  1. Dice and marinate turkey with a splash of soy sauce, gonger paste- 1 tbsp and garic paste- 1 tbsp
  2. Chop vegetables.


3,  Heat oil in a wok.


4. Add onions and stir fry for 1 minute. Do not brown. I like to add a pinch of salt at this stage to draw out the water.


5. Add in the diced and marinate turkey. Fry on high heat.


6. Add in the remaining ginger garlic pastes- 1 tbsp each. Fry for a couple of minutes till fragrant.


7. Add in the chopped vegetables. Keep frying on high heat for anoother couple of minutes.20171026-P1180616

8. Cover for a minute to let flavours mingle.


9. Add in the Hoisin sauce.


10. Cook for another minnute or two. Add a splash of water if you need a bit of gravy. Give it a boil.

11. Add in the roasted cashewnuts.


Serve hot on a bed of hot rice or noodles. I love the way the sauce seeps in through the rice and flavours every grain.

Of course, you can eat it on its own. It is just as satisfying. Also a good idea if you’re trying to ditch the carbs.

Do try different variations with different meats, prawns and change the vegetables. Grab what you have on hand.

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Enjoy cooking.

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