John Myers
Wok with Turkey and Lots of Vegetables
The perfect wok with turkey and lots of vegetables recipe with a picture and simple step-by-step instructions.
- 300 g Turkey breast
- 75 gr Cashew nuts
- 2 Pc. Carrots
- 250 g Green beans
- 150 g Red + yellow peppers
- 400 g Mushrooms
- 100 gr Sugar snap
- 300 gr Fresh white cabbage
- 1 Pc. Zucchini
- 2 Pc. Spring onion
- 2 Pc. Chili
- Soy sauce
- Salt, pepper and wok seasoning
- Olive oil
- Cut the turkey breast into strips and mix with the soy sauce and leave to marinate for 1-2 hours. In the meantime, cut the mushrooms into leaves (I’ll only use the heads) and fry them in a pan with a little olive oil and set aside. I fry you extra because I’m afraid you might soak in the wok. Roast cashew nuts in a dry pan and set aside. Cut the carrots, zucchini, bell pepper, white cabbage and snow peas into strips. Halve green beans (I had frozen food). Cut the spring onions and chilli into rings. Heat the olive oil in the wok and first fry the meat and set aside. Now fry the vegetables one after the other in the wok. First carrots, green beans and white cabbage. Then sugar snap peas, zucchini, paprika and chilli with it. Make sure that the vegetables don’t get too soft. Season with salt, pepper, wok seasoning mixture and soy sauce. Put the meat, mushrooms and cashew nuts back on top. We had rice and peanut sauce (see my KB: peanut sauce) and a pair of spring onions as a decoration.
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