Lychee Turkey Stir Fry

    40 minutes

    Lychee are an Asian fruit, sweet and very juicy and available canned. This dish combines them with turkey in a simple stir fried dinner.

    8 people made this

    Serves: 4 

    • Turkey Marinade
    • 400g turkey, diced
    • 1 tablespoon mushroom sauce
    • 2 thin slices ginger
    • 1 tablespoon ginger Chinese wine
    • Stir Fry
    • 1 tablespoon oil
    • 1 tablespoon crushed garlic
    • 1 tablespoon ginger Chinese wine
    • 1 (400g) tin lychees
    • 2 red capsicums, sliced into strips
    • 1 tablespoon mushroom sauce
    • 2 tablespoons soy sauce
    • 1 pinch pepper, to taste
    • Garnish
    • coriander
    • spring onions

    Preparation:10min  ›  Cook:10min  ›  Extra time:20min marinating  ›  Ready in:40min 

    1. Turkey Marinade: Marinate turkey with mushroom sauce, ginger and ginger Chinese wine for 20 minutes.
    2. Stir Fry: Heat up wok on high heat. Add oil and garlic. Add turkey when garlic starts to brown; fry until medium rare.
    3. Add ginger Chinese wine.
    4. Add lychee, capsicum, mushroom sauce and soy sauce. Stir fry for 30 seconds.
    5. Cover and simmer for 3-5 minutes then add pepper to taste.
    6. Garnish: Serve with coriander and spring onions to garnish.

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    Reviews in English (2)


    The flavor of this recipe came out very well. The sweetness of the lychees really complemented the salty, spicy flavors from the sauce/marinade ingredients. This recipe would be very easy to tweak, to adjust for your own personal preferences on salt and spice. (For example, I think you could eliminate the soy sauce altogether and not miss if, it you're trying to cut down on salt.) I didn't have chile peppers, but had some Asian chili garlic sauce, so I cut back on the minced garlic (used 1/2 tbsp) to account for the garlic in the chili sauce. One thing I did not like about this recipe, however, was that there was a lot of liquid in the pan when everything was done cooking. So, I dissolved some cornstarch in water and mixed that into the boiling liquid, to thicken the liquid into a nice sauce. I then mixed the cooked meat/lychee mixture back into the thickened liquid, and served it over rice. I will definitely make this again, but next time I think I will just mix the second tablespoon of wine with a tablespoon of cornstarch, and mix that in at the very end, instead of adding the wine to the pan while the turkey is cooking.  -  18 Nov 2010  (Review from Allrecipes USA and Canada)


    Very tasty.. I agree with previous review. There was a lot of liquid that cooked out of the fruit so I added some cornstarch to thicken the sauce. I also used chicken as that was what I had in the freezer  -  23 Jan 2012  (Review from Allrecipes USA and Canada)