Leftover British turkey with broccoli and red onion. Heat a wok or large pan and add the oil. Stir fry the garlic and onion for 2 minutes.
Heat a wok or large pan and add the oil. Stir fry the garlic and onion for 2 minutes. Add the carrots, broccoli and water chestnuts then stir fry for 2 minutes before adding the leftover turkey, soy sauce, sherry, chilli sauce and honey. Continue to stir fry for 2-4 minutes or until the turkey is thoroughly heated through. Sprinkle with the spring onions and serve with the freshly cooked rice.
Serve garnished with the orange wedges and parsley sprig with the freshly cooked noodles.
1 tbsp sunflower oil
3 large garlic cloves, peeled and sliced
1 large red onion, peeled and cut into wedges
450g / 1lb leftover British turkey, cut into strips
2 medium carrots, peeled and cut into julienne strips
225g/8oz broccoli florets, trimmed, divided into florets and cut in half