Bookmark ChristmasDinnerRecipeTurkey Hoisin turkey stir-fry by Michael Catling 3 June 2025 Inspired by my love of duck pancakes, dry, day-old turkey gets a second chance in this bold and sweet hoisin gravy, which takes just 15 minutes to whip up. The next time you’re staring at a container of cold turkey, think stir-fry — not sandwiches. This rich and aromatic hoisin gravy is the fast, flavourful fix you never knew you needed to revive your leftover turkey. The sauce itself only contains five ingredients and is so good you’ll want to make it over and over again, switching up the vegetables or protein to suit whatever leftovers are lurking in the back of your fridge. For now, though, use the chunks of turkey that were signposted for tomorrow’s lunch and I promise you’ll fall in love with how much better it tastes second time round. It’s really amazing what a good sauce will do. How To Make My Hoisin Turkey Stir-Fry Chef Catling’s recipe notes Recipe: Hoisin turkey stir-fry Serving suggestions Frequently asked questions Tips & Notes To Know Make it your own: A stir-fry like this is the ultimate fridge-raider, so use whatever crunchy vegetables you have to hand. Create a wok clock: Stir-frying happens very quickly, so mise en place is crucial. The best tip I’ve ever received was from Chef Jeremy Pang, who recommends building a wok clock on a plate so you know which ingredients to add first. Once your ingredients are prepped, you simply arrange them around the plate, in the order in which you need to use them, starting at 12 o’clock. High heat is key: Stir-frying requires high heat to achieve that crispy exterior and tender interior for your ingredients. Preheat your wok or pan over a high heat before adding oil. The oil should shimmer but not smoke. Don’t overcook the turkey: It’s already cooked so you’re just heating it through. Hoisin turkey stir-fry Serves: 2 Prep time: 5 mins Cook time: 10 mins 10 mins Pin Print Ingredients 1/2 tbsp vegetable oil1 banana shallot, finely diced1 red pepper, deseeded and finely sliced2 garlic cloves, finely sliced1/2 red chilli, finely sliced1/2 green chilli, finely sliced1 tsp fresh root ginger, peeled and finely chopped250g leftover turkey breast, cut into strips1/2 x 220g can bamboo shoots, drained2 large handfuls of baby spinach For the sauce1 tbsp oyster sauce1 tbsp hoisin sauce2 tbsp dark soy sauce (reduced salt)1/2 tsp Chinese five-spice powder200ml turkey stock or leftover turkey gravy Instructions Step 1In a bowl, mix together the oyster sauce, hoisin sauce, dark soy sauce, Chinese five-spice and turkey stock and set aside. Step 2Heat the wok over a high heat, then add the oil. Swirl around the edges and when it starts to smoke, throw in the shallot and pepper and stir-fry over a medium-high heat for 2-3 minutes. Step 3Toss in the garlic, chillis and ginger and cook for 1 minute more. Step 4Turn the heat down to medium and add the cooked turkey and bamboo shoots. Step 5Pour in the sauce and leave it to bubble away for 5 minutes or until thick and glossy. Toss in the spinach and cook until the leaves have wilted and the turkey is piping hot. Divide between bowls and serve immediately. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Serving Suggestions On a bed of coconut, basmati, sticky or jasmine rice. Tossed through egg or rice noodles. With a side of prawn crackers. Frequently Asked Questions Can I Use Leftover Roast Chicken Instead Of Turkey? Absolutely. You can use any meat from yesterday’s Sunday lunch, be it pork, beef or even duck. This recipe is a flexible, fridge-friendly way to use up whatever cooked meat you have to hand. 0 comment 0 FacebookTwitterPinterestEmail
Bookmark DinnerRecipeStir-FryVeganVegetarian Chinese tempeh in black pepper sauce by Michael Catling 18 June 2025 Dinner for two in under 30 minutes, this fuss-free stir-fry heroes black peppercorns and peps up a pack of tempeh with a sweet and sticky sauce. Let’s be honest, some meat-based substitutes really don’t look or taste very appetising. I used to put tempeh in the same category until I sampled it for the first time and fell in love with its funky, nutty flavour. It’s actually made from soybeans that have been fermented, so it has a slight tang – not quite as strong as miso, but definitely more complex and flavourful than tofu. It also holds its shape a lot better and lends itself to really intense flavours, just like this sweet and sticky black pepper sauce. The nasal heat comes from black peppercorns, which are like little fireballs when used in greater quantities. Tempeh tends to be sold in 200g blocks, but it is super filling and can easily serve three people when bulked out with a few veggies. It’s also a complete protein (containing all 9 essential amino acids) which automatically gives it superfood status… if there’s really such a thing. How To Make Chinese Tempeh In Black Pepper Sauce Chef Catling’s recipe notes Recipe: Chinese tempeh in black pepper sauce Frequently asked questions Tips & Notes To Know Create a wok clock: Stir-frying happens very quickly, so mise en place is crucial. The best tip I’ve ever received was from Chef Jeremy Pang, who recommends building a wok clock on a plate so you know which ingredients to add first. Once your ingredients are prepped, you simply arrange them around the plate, in the order in which you need to use them, starting at 12 o’clock. Use the right pan: A wok is the best pan for stir-frying due to its high sides and ability to heat evenly. High heat is key: Stir-frying requires high heat to achieve that crispy exterior and tender interior for your ingredients. Preheat your wok over a high heat before adding oil. The oil should shimmer but not smoke. Don’t overcrowd the pan: If you add too many ingredients at once, the wok will cool down and your food will steam rather than stir-fry, resulting in soggy vegetables which no one wants. If you have a lot of ingredients, stir-fry them in batches instead. Chinese tempeh in black pepper sauce Serves: 4 Prep time: 10 mins Cook time: 10 mins 10 mins Pin Print Ingredients 200g tempeh, cut into small chunks1/2 tsp Chinese five-spice, for dusting1/2 tbsp vegetable oil1 banana shallot, finely diced1 red pepper, deseeded and cut into chunks2 garlic cloves, finely sliced1/2 red chilli, finely sliced1 tbsp fresh root ginger, peeled and finely chopped1/2 courgette, cut into rings1/2 tbsp black peppercorns, crushed For the sauce1/2 tbsp dark soy sauce (reduced salt)1/2 tbsp light soy sauce (reduced salt)1 tbsp oyster sauce1 tsp runny honey1/2 tsp dried basil To serve1 tsp white sesame seeds, to garnish Instructions Step 1In a bowl, combine the dark and light soy sauce with the oyster sauce, honey and dried basil. Add 25ml of water and mix well. Set aside. Step 2Lightly coat the tempeh in Chinese five-spice and season well. Heat the wok over a medium-high heat, then add the oil. Swirl around the edges and when it starts to smoke, add the tempeh and stir-fry for 3-4 minutes until nicely coloured. Remove with a slotted spoon and transfer to a plate. Keep warm. Step 3Add the shallot and peppers into the pan and stir-fry in the residual oil for 3 minutes. Toss in the garlic, chilli, ginger and courgette and cook for 1 minute more. Step 4Turn the heat down to medium and add the tempeh back to the pan with the black peppercorns. Stir-fry for a few seconds, then pour over the sauce and continue to cook for 1-2 minutes until sticky and glossy. Step 5Remove the pan from the heat and divide between plates. Top with a scattering of sesame seeds and a side of basmati rice before serving. Did You Make This Recipe? Tag me on Instagram at @Chef_Catling. Frequently Asked Questions What Is Tempeh? Tempeh is a protein-rich, vegan-friendly alternative to meat, made from fermented soya beans that are formed into a cake-like block. Unlike tofu, it actually has its own flavour profile and tastes almost nutty, with a firm and chewy texture. It usually lasts for 2 or 3 weeks in the fridge, or up to a month in the freezer. 0 comment 0 FacebookTwitterPinterestEmail
