Ingredients
- 1 tablespoon butter (unsalted)
- ½ tablespoon garlic (minced)
- ½ kg turkey meat (boiled and cut into cubes)
- 2 chicken stock cubes
- ½ teaspoon Himalayan pink salt (or to taste)
- 1 teaspoon black pepper powder
- ½ cup carrots (diced)
- 1 cup cabbage (shredded)
- ½ cup capsicums (diced)
- ¼ cup green onions (sliced)
- 1 litre water
- 2 tablespoons chili sauce
- ¼ cup tomato ketchup
- 1 tablespoon vinegar
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- ¼ cup corn flour (dissolved in ½ cup water)
- 1 medium egg (whisked)
Instructions
- In a large pot, melt butter and sauté garlic until fragrant.
- Add turkey meat, chicken cubes, salt, and black pepper powder. Cook for a minute.
- Add carrots, cabbage, capsicums, and green onions. Stir well.
- Pour in water, chili sauce, ketchup, vinegar, soy sauce, and Worcestershire sauce. Cover and cook for 8 to 10 minutes on medium heat.
- Gradually add the cornflour slurry while stirring to avoid lumps.
- Slowly pour in the whisked egg while stirring gently to create silky ribbons.
- Garnish with additional green onions.
- Serve hot with crusty bread, garlic bread, or prawn crackers. Enjoy! And remember “COOKING IS EASY!”
Notes
- Feel free to add more vegetables like mushrooms, baby corn, or spinach for extra flavor and nutrition.
- For added heat, sprinkle in some chili flakes or a dash of chili oil.
- Do not overcook the vegetables. They should remain slightly crunchy for the best texture.