Title: Pasta Stir Fry with Velvet Turkey
Categories: Ready stead, Emp
Yield: 2 servings

250 g Conchigille pasta shells
1 Turkey breast
1 Egg white
1 ts Cornflour
2 Chicken stock cubes
1 tb Oil
1 Orange; peeled and
; segmented
3 Tomatoes; halved
1 dr Sesame oil
1 ts Honey
2 ts Soy sauce
100 g Beansprouts
1 Handful chopped coriander
Salt and pepper

1 Cook the pasta shells in plenty of boiling water. Drain. In a bowl, whisk
the egg white with a splash of soy sauce or pinch salt and the cornflour.

2 Cut the turkey breast into strips, and coat in the mixture. Bring 1 1/2
pints water to the boil, add the stock cubes and stir to dissolve.

3 Add the turkey, cooking for two minutes. Remove with a slotted spoon and
drain on kitchen paper. Heat 1 tbsp oil in a wok, add the cooked pasta,
orange segments, tomatoes and heat through.

4 Add the sesame oil, honey and 1 tsp soy sauce. Finally add the
beansprouts, turkey strips and coriander. Season and serve.

Converted by MC_Buster.

Per serving: 1930 Calories (kcal); 87g Total Fat; (41% calories from fat);
252g Protein; 20g Carbohydrate; 736mg Cholesterol; 1055mg Sodium Food
Exchanges: 0 Grain(Starch); 35 1/2 Lean Meat; 2 Vegetable; 1/2 Fruit;
1 1/2 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.