Turnip and Chicken Stir-Fry. Spoon turnip greens onto a serving platter. Add the turnips and stir-fry for another minute or two, then season with salt and pepper. Add the stockmixture to the pan and toss together quickly with the vegetables.
Turnips were very cheap, and I wanted to make a side dish aside from pickles, so I tried making this.
I think the flavouring might be a little weak, so please change the recipe to suit your taste.
Recipe by yumipurin This vegetarian Turnip Stir Fry is made with diced turnips, white beans, spinach, and a honey sauce spiked with ginger and garlic.
You can have Turnip and Chicken Stir-Fry using 8 ingredients and 4 steps. Here is how you cook that.
Ingredients of Turnip and Chicken Stir-Fry
- You need 2 of portions Chicken thighs.
- Prepare 3 of Turnips.
- Prepare 3 of cm Ginger.
- Prepare of Seasoning ingredients:.
- Prepare 1 tbsp of Sake.
- Prepare 1 tsp of Sugar.
- It's 2 tbsp of Mirin.
- It's 2 tbsp of Soy sauce.
It will make you love under-appreciated turnips! This makes a great main dish with the addition of stir-fried beef, chicken, or tofu—or leave out the bacon and make it fully vegetarian. Remove from skillet; reserve drippings in pan. Heat oil in a large nonstick skillet over medium-high heat.
Turnip and Chicken Stir-Fry step by step
- Cut the chicken into bite-sized pieces. Wash and peel the turnips, then chop into eighths. Cut the turnip leaves into 3 cm strips and julienne the ginger..
- Place the chicken skin-side down in a frying pan and cook until browned. Use a paper towel to remove excess oil..
- Add the turnips and cook. Once they've browned and turned translucent, add the ginger and fry..
- Add the turnip leaves and continue to cook. Add the flavouring ingredients and cook further. Finished!.
Super easy, rich flavor, one-pot Chicken Stir-fry with Spinach. This is a foolproof recipe that provides a good alternative to basic greens. It's super healthy, light and simple. This recipe is a wonderful combination of Stir fry Chicken, Tomato sauce and Wilted Spinach mildly seasoned with salt and black pepper. Heat oil in a large nonstick skillet over medium-high heat.