Cut the turkey breast fillet into thin strips. Cut the courgette and pepper into strips, divide the broccoli into small florets and finely chop the ginger and garlic.
Heat the olive oil in a wok or large frying pan. Stir-fry the turkey strips briefly over a high heat, then take them out.
Briefly fry the ginger and garlic in the pan juices. Add the broccoli, pepper and courgette and stir-fry until tender-crisp.
Add the mangetout and cashews and fry briefly. Then return the turkey strips to the pan.
Stir in the soy sauce and sesame oil and toss everything well. Season to taste with black pepper.
Serve straight away. If you like, serve with jasmine rice or glass noodles.
Good to know
When it needs to be quick, a stir-fry like this is a real friend. Lots of flavour, distinct textures and something proper on the table in no time.
Swaps
Cashews → almonds (also provide fibre and vitamin E); Turkey breast → chicken breast (similar protein content); Soy sauce → tamari (gluten-free if labelled accordingly); Mangetout → green beans (also provide fibre, a little firmer bite)
Allergens
Contains tree nuts (cashews), soya and gluten (soy sauce) and sesame (sesame oil). For children, season mildly and cook the veg until fairly soft; in pregnancy, make sure everything, especially the turkey, is cooked right through.
