Vietnamese Xao Hao Lo

Name: Vietnamese Xao Hao Lo
Prep time: 10
Cook time: 5
Yield: 4
Ingredients: 480g roasted Christmas turkey; 3dsp sunflower oil; 3 cloves garlic, crushed, chopped; 150g asparagus, sliced; 5cm, par-boiled; 80g baby corn, halved, par-boiled; 80g snow peas; 50g unsalted, roasted cashew nuts; 80g oyster mushrooms, torn; 2dsp soy sauce; 1dsp oyster sauce; ½dsp black soy sauce; ¼tsp sugar; 30ml chicken stock or water

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Ingredients

480g roasted Christmas turkey
3dsp sunflower oil
3 cloves garlic, crushed, chopped
150g asparagus, sliced
5cm, par-boiled
80g baby corn, halved, par-boiled
80g snow peas
50g unsalted, roasted cashew nuts
80g oyster mushrooms, torn
2dsp soy sauce
1dsp oyster sauce
½dsp black soy sauce
¼tsp sugar
30ml chicken stock or water

Instructions

Bring the wok to a medium heat, add the oil and garlic and stir until there is a good aroma. Add the turkey and stir for a minute before adding the asparagus, baby corn, snow peas and cashew nuts. Add the oyster mushrooms last and stir. Season with the soy sauce, oyster sauce, black soy sauce, and sugar.
Finally, add the chicken stock or water, pouring it around the edge of the wok to gather all of the flavours. Stir for one minute only, making sure the vegetables remain crunchy.
Serve with Thai jasmine rice.