STIR-FRIED TURKEY DRUMSTICK WITH CABBAGE & CORN, low-carb

Tasty easy wallet-friendly Saturday lunch stuffed with healthy ingredients 

Healthy, wholesome light & lovely lunch for a busy Saturday 

Saturday is a busy day in many households and this super-easy dish is a delight to share before everyone heads off to do their own thing.

Turkey drumsticks are best for this dish if you can get them; 67 buys a whole turkey leg and sets the thighs aside for something else.  If turkey's not on the menu, chicken drumsticks from a trusted supermarket will do.  

Cabbage is not often used in a stir-fry, and apricot brandy is not often used in an Asian marinade, but a lovely organic cabbage needed using up; 67 suspected  its strong flavour would work well with apricot brandy.  The fruity liquor slightly sweetened the cabbage - in a good way; both beautifully complemented the dark turkey meat and crisp corn kernels. 

Rice portions were small to reduce carbs but the dish will go a lot further if normal portions of rice are served

Cost: £3'ish
Feeds: 2-4, depending on carb portions

Ingred:
    meat from 1 Turkey drumstick, tendons & bones removed (or 6 chicken drums)

Marinade: 
     1.5 tbsp reduced salt soy sauce
     2 tbsp apricot brandy (or sherry or grape juice)
     1 generous tsp cornflour
     1 med-large clove garlic, peeled & finely grated
     1 generous inch fresh ginger, peeled & finely grated

     peanut or light vegetable oil
     water 

    2 mugs finely shredded cabbage, washed & drained (67 used organic sweetheart - the pointy one - but any green cabbage will do)  
     2/3 mug drained corn niblets

   pre-cooked brown rice (67 used frozen defrosted)

   Optional garnish: sesame seeds, finely sliced spring onions (green & white) 

Method:

1. If cabbage is not organic, soak in a 9:1 solution of water and vinegar 20mins, rinse and drain
2. Whisk marinade ingredients together in a wide flattish bowl
3. Chop turkey meat into generous bit-sized pieces (chicken: keep drumsticks whole but remove skin; use a sharp knife to carefully slash flesh in several places)
4. Add turkey pieces to marinade; rest 20 mins,  stirring occasionally
5. Meanwhile heat a wok or large frying pan over high heat until smoking hot; add a light coating of oil; add cabbage; stir fry quickly until just beginning to soften - about a minute (you may need to add a tablespoon or two of water here); decant into a bowl with any juices; set aside
6. Turn heat off; remove frying pan
7. Place rice in a heatproof container; cover and place in a steamer over lightly boiling water until hot - about 10-15 mins; keep warm
8. When turkey is ready place frying pan back over high heat; when smoking hot, spray generously with oil
9. Drain turkey, keeping marinade
10. Turn heat down to med high; add turkey pieces in one layer; leave 2-3 mins or until brown and crusty underneath; turn pieces over
11. Add cabbage, corn, marinade and a couple of tablespoons of water; clamp on a lid; cook on med 4-5 mins, stirring occasionally 
12. Taste; season with pepper and salt if necessary. The meat should be cooked through and the veg still have a bit of bite; if the sauce is too gloopy add a couple tablespoons of water, stirring rapidly
13. Place a couple of generous tablespoons of rice in the middle of the plate; surround with veg, then meat
14. Sprinkle with sesame seeds and green onions if using.  Serve

Tips: 
If replacing with another green veg, try celery or Bak Choy.

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This recipe  has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.