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

Tasty easy wallet-friendly Saturday lunch stuffed with healthy ingredients

first posted 2018, updated 10/24 

Healthy, wholesome light & lovely weekend lunch 

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 and they are plentiful and usually at reduced prices after Thanksgiving.  67 buys a whole turkey leg and sets the thighs aside for another recipe.  

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 - and 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: £5'ish depending on size of turkey portion (10/24)
Feeds: 2-4, depending on carb portions

Ingred:
    meat from 1 good-sized 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 (if a fodmap-phobe, use oil  infused with garlic instead of plain oil)
     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 in a wide flattish bowl; set aside
3. Chop turkey meat into generous bite-sized pieces (chicken: keep drumsticks whole but remove skin; use a sharp knife to carefully slash flesh in several places)
4. Add meat 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); transfer to a bowl with juices; set aside
6. Turn heat off; remove frying pan
7. Place rice in a heatproof container; cover and place in a steamer tray over a wok or large pot of lightly boiling water; leave until hot - about 10-15 mins; keep warm. 
8. When turkey is ready, place frying pan back over high heat until 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, cook another minute or so
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.