300g turkey fillets (you can use chicken fillets instead)
2 tbsp of groundnut oil
2 garlic cloves
2.5cm piece of ginger
1 red chilli
6 baby sweet corns
whole fresh mango
1 tbsp soy sauce
1 tsp cornstarch (corn four)
cup of water or vegetable/chicken stock
handful of fresh coriander
Chinese egg noodles
Prepare the ingredients so they are ready to stir fry. Slice the meat finely, peel and chop garlic and ginger, deseed and chop chilli (leave the seeds if you as hard as Dirty Harry). Cut the broccoli into florets, and you can use the stalk too - simply peel it and slice - it is tasty and has nice texture. Slice the baby sweet corns in half lengthways. Peel and slice mango, discard the stone.
Heat one tbsp of oil in a wok and stir fry the meat until cooked, remove from the wok and set aside.
Add the remaining oil into the wok and stir fry chopped garlic, ginger and chilli and after a minute add broccoli florets and stalk and stir fry another minute. Next add the sweet corns and stir fry for 5 minutes.
Next add sliced mango, fry another minute then add turkey and cup of water or stock mixed with cornstarch. Squeeze lime juice, add soy sauce and boil for about 30 seconds - the sauce thickens quickly.
Serve with Chinese egg noodles cooked accordingly to manufacturer's instruction and sprinkle with some fresh coriander.