Turkey with Mange-Touts and Rice - serves 4

2 tbsp sesame oil
6 tbsp lemon juice
1 garlic clove, crushed
1 cm fresh root ginger, grated
1 tsp honey
1 lb lean turkey fillets, cut into strips
1 cup mange-touts, trimmed
2 tbsp ground nut oil
1/2 cup cashew nuts
6 spring onions, cut into strips
8 oz can water chestnut, drained and thinly sliced
Salt to taste
Saffron rice, to serve

Mix together the sesame oil, lemon juice, garlic, ginger and honey in a shallow non-metallic dish. Add the turkey and mix well. Cover and leave to marinate for about 3-4 hours.
Blanch the mange-touts in boiling salted water for 1 minute. Drain and refresh under cold running water.
Drain the marinade from the turkey strips and reserve the marinade.
Heat the groundnut oil in a wok or large frying pan, add the cashew nuts, and stir-fry for about 1-2 minutes.
Remove the cashew nuts from the wok or frying pan using a slotted spoon and set aside.
Add the turkey and stir-fry for about 3-4 minutes, until golden brown.
Add the mange-touts, spring onions and water chestnuts with the reserved marinade. Cook until the turkey is tender and the sauce is bubbling and hot.
Add salt to taste. Stir in the cashew nuts and serve at once with saffron rice.