Turkey Stir-fry With Tomato: A Provencal Recipe
Turkey meat is low in fat and high in protein, so it's a good choice for people who are watching their weight. But it can also be used to prepare tasty dishes, as we'll show you in this Provencal-inspired recipe for Turkey Stir-Fry with Tomato.
Ingredients
Here are the ingredients needed to make Turkey Stir-Fry with Tomato for 4 people:
600 g turkey stir-fry
125 g of button mushrooms
1 small can of tomato pulp
1 white onion
2 cloves of garlic
2 tablespoons of olive oil
1 Maggi Kub Or cube
a pinch of cumin powder
a small bunch of parsley
salt and pepper
Preparation
This tomato turkey stir-fry is even tastier when you add button mushrooms. You can also add olives if you like.
1- Peel and chop the garlic and onion together. Set aside.
2- Wash the mushrooms and cut them in four.
3- Wash and dry the parsley, then remove the leaves and chop them.
Cooking
1- Heat the olive oil in a frying pan over high heat.
2- Brown the turkey pieces over high heat.
3- When the meat is browned on all sides, add the chopped garlic and onion and the crumbled Kub Or cube. Mix well.
4- Season with salt, pepper and a pinch of cumin powder.
Copyright: Audrey Vautherot
5- When all these ingredients are well browned, add the tomato pulp, the chopped parsley and the mushroom pieces.
Copyright: Audrey Vautherot
6- Turn down the heat, cover and let the tomato turkey stir-fry cook over low heat for about 1 hour.
Copyright: Audrey Vautherot
7- You can serve this dish with the side dish of your choice. It will be as good with pasta or rice as with potatoes.
Tomato Stir-Fry Preparation
1- Once the turkey pieces are nicely browned with garlic and onion, add the tomato pulp.
2- Stir in the black olives and chopped parsley, then reduce the heat.
3- Cover the skillet and let the turkey sauté with tomato and olives cook on low heat for about 1 hour.
Tasting advice
You can serve this dish with the side of your choice.
The turkey sauté with tomato and olives is just as good with pasta or rice as it is with potatoes.
