John Myers
Turkey Breast Fillet with Stir-fried Vegetables
The perfect turkey breast fillet with stir-fried vegetables recipe with a picture and simple step-by-step instructions.
- 1 tbsp Oil
- 150 g Turkey breast fillet
- 150 g Carrots
- 150 g Vegetable onion (½ vegetable onion)
- 150 g Zucchini
- 150 g Yellow pepper
- 150 g Mushrooms
- 0,5 Red chilli pepper approx. 20 g
- 1 piece Ginger approx. 20 g
- 2 Garlic cloves
- 0,5 bunch Parsley
- 1 tbsp Sweet soy sauce
- 1 tbsp Dark soy sauce
- 1 tsp Chicken broth instant
- Wash the turkey breast fillet, pat dry with kitchen paper and cut into strips. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 into 1 decorating blade and cut into decorative carrot blossom slices (approx. 2 – 3 mm thick) with the knife. Peel the vegetable onion and cut into wedges. Scrape the zucchini with the vegetable blossom scraper / vegetable peeler 2 in 1, halve lengthways and cut into slices (approx. 1 cm thick). Clean, wash and cut the peppers into diamonds. Clean / brush and quarter the mushrooms. Clean / core the chilli pepper, wash and cut into small cubes. Peel the ginger and garlic cloves and cut into small cubes. Wash the parsley, shake dry and pluck. Heat the oil (1 tbsp) in the wok, fry the turkey fillet strips vigorously / stir-fry and slide them to the edge of the wok. Now add the vegetables one after the other (ginger cubes + garlic clove cubes + chilli pepper cubes and carrot blossoms and onion wedges and zucchini slices and pepper diamonds and cham-pignon quarters) and stir-fry. Pour / season with sweet soy sauce (1 tbsp), dark soy sauce (1 tbsp) and instant chicken stock (1 tsp). Finally fold in the plucked parsley and serve.
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