John Myers
Turkey Breast with 9 Kinds of Vegetables
The perfect turkey breast with 9 kinds of vegetables recipe with a picture and simple step-by-step instructions.
- 400 g Turkey mini steaks
- 50 g Brown mushrooms
- 50 g Red pepper
- 50 g Yellow pepper
- 50 g Carrot
- 50 g Zucchini
- 50 g Onions
- 50 Cauliflower
- 50 g Chinese cabbage
- 50 g Sweet potato
- 1 Small red chilli pepper
- 1 Clove of garlic
- 1 piece Ginger the size of a walnut
- 4 tbsp Oil
- 2 tsp Chicken broth instant
- 2 tsp Mild curry powder
- 2 tbsp Rice wine
- 2 tbsp Light rice vinegar
- 2 tbsp Sweet soy sauce
- 2 tbsp Thin soy sauce
- 2 tbsp Dark soy sauce
- 1 tbsp Sugar
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 100 ml Hot water
- 1 tbsp Tapioca starch
- Parsley for garnish
- Rice
- Wash turkey mini steaks, pat dry with kitchen paper and cut into cubes (1.5 – 2 cm). Clean / brush the mushrooms and cut in half. Clean and wash the peppers and cut into small diamonds. Peel the carrot with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 3 – 4 mm thick) with the knife. Wash the zucchini, quarter them lengthways and cut into thin slices. Peel the onion, thirds and cut into pieces / assemble apart. Clean the cauliflower and cut into very small florets. Cut the Chinese cabbage leaf hearts into small diamonds, peel and halve the sweet potato and cut into thin slices. Clean / core the chilli pepper, wash and finely dice. Peel and finely dice the ginger and clove of garlic. Heat the oil (2 tbsp) in a wok and fry the turkey cubes one after the other. Add the diced chili peppers, diced ginger and diced garlic cloves, sauté briefly, mix with the meat, dust with mild curry powder (1 teaspoon), sauté / stir fry briefly and remove everything from the wok. Add oil (2 tbsp) and add the vegetables (onion pieces, carrot blossoms, cauliflower florets, red pepper diamonds, yellow pepper diamonds, Chinese cabbage diamonds, zucchini slices, sweet potato slices and mushroom halves) one after the other and stir-fry vigorously. With rice wine (2 tbsp) light rice vinegar (2 tbsp), sweet soy sauce (2 tbsp), thin soy sauce (2 tbsp), dark soy sauce (2 tbsp), sugar (1 tbsp), coarse sea salt from the mill (2 big pinches) Pour in / season colored pepper from the mill (2 big pinches) and hot water (100 ml). Let everything simmer / cook until approx. 50% of the liquid has boiled away. Mix tapioca starch (1 tbsp) in a little cold water and stir into the wok. As soon as everything thickens, add the turkey meat again, warm it up briefly and garnish with parsley and serve. Serve with basmati rice.
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