Turkey and Cucumber Strips in Spring Onion and Anchovy Sauce

Name: Turkey and Cucumber Strips in Spring Onion and Anchovy Sauce
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 900ml (1½ pints) hot water; 1 tablespoon soy sauce (approximately); 1 small cucumber, peeled, halved and sliced thinly lengthways; 2 large garlic cloves, chopped roughly; 500g (1lb) skinless turkey breast fillets, sliced thinly; 1 bunch of spring onions, sliced across in 1cm (½-inch) pieces; 1 chicken stock cube; 1 tablespoon cornflour; 5–8cm (2–3-inch) stick of cinnamon, broken in half; 2–4 pinches of chilli powder; 2 star anise; 5cm (2-inch) piece of fresh root ginger, chopped roughly; 50g (2oz) can of anchovy fillets

Preparation info

Serves
4

Difficulty
Medium

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

A quick, low-fat supper: the turkey and cucumber are poached in a stock with Chinese aromatics. Serve with steamed shredded cabbage sprinkled with soy sauce and Chinese noodles.

Ingredients

50g (2oz) can of anchovy fillets
1 chicken stock cube

Europe
United Kingdom
Main course
Spicy
Spring

Method

Empty the anchovies and their oil into a heatproof bowl set over a pan of gently simmering water. Stir constantly for a few minutes until the anchovies have dissolved. Remove from the heat.

Put the stock cube and hot water into a large saucepan. Place the garlic, ginger, cinnamon and star anise on a piece of muslin and tie up the top securely to form a little bag. Add the bag to the sto