Marinate turkey pieces in the following: oyster sauce, hoisin sauce, 2 finely chopped cloves garlic, ginger and soy sauce.
Chop the onion, peppers, bok choy and mushrooms while the turkey marinates.
Heat vegetable oil in a wok or large fry pan. When oil is sizzling, add 1 finely chopped clove of garlic, and then add all of the vegetables. Cook 3 minutes or until tender-crisp, then add bamboo shoots, sliced water chestnuts and pineapple chunks.
Place all of the cooked vegetables/pineapple mixture in a large bowl with the cooked rice.
Using the same fry pan, on medium-high heat, add turkey and marinade. Cook for 3-4 minutes, stirring to prevent turkey from sticking.
Using a slotted spoon, remove turkey and add it to the rice and vegetables.
Reduce heat to medium and add 3 cups (750 mL) vegetable stock to pan and simmer for 3-5 minutes.
Mix together cornstarch and 3 Tbsp (45 mL) vegetable stock, then whisk into marinade/stock mixture.
When sauce starts to thicken pour it over the rice and turkey mixture and gently fold together.
Transfer to a 4 litre (1 gallon) casserole dish with a lid and bake in a pre-heated 350ºF (180ºC) oven for 25 minutes. Uncover and top casserole with green onion and chow mein noodles just before serving.
Suggested VQA Wine Pairings
Selected by the BC Wine Institute & Wine Country Ontario.