230g cooked turkey (bite size pieces)
1 jar Wing Yip Szechuan Sauce
1 tbsp minced garlic paste (or use fresh)
1 tbsp minced ginger (or use fresh)
85g button mushrooms (sliced)
1 carrot (thinly sliced and blanched)
85g mange tout
2 spring onions (3cm lengths)
2 tbsp peanut or vegetable oil
Heat oil in a wok and fry minced garlic and ginger.
Add mushrooms, carrot and mange tout and fry until vegetables are al dente.
Add Wing Yip Szechuan Sauce and when the sauce bubbles, the sliced cooked turkey and the spring onions.
Cook until turkey has heated through and serve immediately.
As turkey has already been cooked once it is advisable not to freeze any leftovers.