140g skinless turkey breast
4 baby onions, peeled
2 ripe plums, stoned and cut into 4 wedges
2tbsp plum sauce
2tbsp orange juice
1 spray sunflower oil
1 fresh birdseye chilli deseeded and sliced finely
1 small yellow paper deseeded and cut into strips
115g pak choi
1. Thread turkey, onion and plums onto presoaked wooden skewers
2. Mix 1tbsp plum sauce and 1tbsp orange juice and brush over kebabs. Leave to marinate for at least 15 minutes
3. Preheat grill on high and cook kebabs 8-10 minutes or until turkey is cooked through - turn over halfway through cooking
4.Heat a wok until hot and spray with sunflower oil. Add chilli and pepper strips and stirfry for 1-2 minutes. Add remaining plum sauce and orange juice and stirfy 1 more minute.
5. Stir in pak choi and stir fry for 1-2 minutes or until cooked to your liking - I like it still crunchy so 1-2 minutes is fine for me.