Fancied something with a bit of zing this evening. Serves three or 4 at a stretch depending on how much turkey you have. I cook this in a large (and very cheap) Ikea wok that now has a very nice patina.
1 Medium Onion - Finely sliced into half-moons
1 Large Red pepper - sliced
3 sticks of celery - chopped
2 cloves garlic - finely chopped
Thumb sized chunk of garlic peeled and finely sliced into matchsticks
1 small can of pineapple chunks
1/2 hard white finely sliced
Shredded leftover turkey
1 teaspoon of cornflour
1 tablespoon of tomato purée
2 tablespoons of vinegar
2 tablespoons of soy sauce
1 tablespoon of chilli sauce (or more if you like it hot or add fresh green chilli)
Fry the onion garlic and ginger in a glug or two of vegetable oil until starting to colour. Add the pepper and celery and stir fry for a few minutes until they start to colour. Add the turkey and stir fry. Drain the pineapple and add the chunks, vinegar, soy sauce, tomato purée and chilli sauce. Stir. Mix cornflour into reserved pineapple juice and add to the pan and stir to thicken the sauce. If the sauce is too thick add more pineapple juice or orange juice or vinegar depending on the sweet/sour balance you want.
Serve with boiled rice.