Christmas Stir-fry

In order to help push myself into the Christmas spirit, and embrace those Christmas flavours we all know and love, last week I decided to pull together a stir fry encompassing classic Christmas vegetables and flavours, that usually get served up as a meat and 2 veg combo at Christmas lunch.  I feel like I might be the only person in the world who absolutely loves Brussels Sprouts, so any excuse to eat them is an excuse I like.

The ribbons of carrots and parsnips look particularly colourful and the orange essence helps to evoke classic Christmas smells.  Will definitely be giving this a go again.  If you’ve got lots of Christmas day turkey left over you could throw that in at the last minute instead of using raw turkey breast meat as I did.

Ingredients (serves 3)

  • Coconut oil
  • 1 red onion, finely sliced
  • 4 garlic cloves, finely sliced
  • Uncooked turkey breast meat, sliced into strips or chunks  – approx 350g
  • Approx 175g baby Brussels sprouts
  • Approx 100g kale
  • 1/2 cup water
  • Tsp orange essence
  • large dose of dried parsley, mixed herbs, fresh rosemary, black pepper.  Pinch salt
  • 2 carrots, sliced into long strips with a peeler
  • 1 parsnip, sliced into long strips with a peeler
  • Approx 100g of cooked and peeled chestnuts


  • Heat some coconut oil in a large work, and fry off the red onion and garlic cloves.  Add the turkey breast meat and cook until browned all over.
  • Add the sprouts to the pan, then the kale along with 1/3 cup water and orange essence so that the kale steams, stir well, add the herbs and seasoning and whack on a lid to keep the nutrients in.
  • After a couple of minutes when the kale has wilted slightly add in the carrot and parsnip strips, along with the chestnuts. Keep stirring.
  • Cook out for a few more minutes, and serve once the meat is most definitely cooked through.

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