Turkey Breast with Pineapple

Wash the meat, pat dry and cut into 2cm pieces. Peel and grate the ginger. Mix with the meat. Prepare a marinade from the soy sauce, starch, sugar, a pinch of salt and the sherry, pour over the meat, stir and leave to marinate for an hour.

Remove the pineapple quarter, middle stalk and remove the pulp from the skin. Then cut into cubes. Clean the spring onions. Quarter the white, cut the light green into rings and set aside some of the dark green cut into rings as a decoration.

Heat the oil in a pan (better still in a wok). Fry the white and light green of the spring onion and pineapple vigorously. Take out and set aside. Now fry the meat including the marinade in the pan and stir-fry for about 5 minutes. Then add the pineapple and onion mixture and the broth, cover and simmer for about 15 minutes.

Season with sugar, salt, vinegar and soy sauce, arrange on plates and sprinkle with the dark green onion rings. Serve with basmati rice.