Sweet and sour turkey from the wok

Ingredients for 4 servings:

• 600 g turkey schnitzel
• 2 tsp cornstarch
• 8 tbsp soy sauce
• 1 onion(s)
• 300 g mushrooms
• 2 stalk(s) leeks
• 1 bell pepper(s), red
• 580 ml pineapple, in pieces
• 2 tbsp oil
• Salt
• Pepper, white
• 375 ml vegetable broth (instant)
• 3 tbsp tomato ketchup
• 2 tbsp vinegar (sherry vinegar)
• 1 tbsp sugar
• n. B. Sherry, possibly 2 – 3 tbsp

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mix the starch and soy sauce together with the meat, let it simmer for 5-10 minutes. Dice the onion and bell pepper, halve the mushrooms, and slice the leek into rings. Drain the pineapple and reserve the juice. Drain the meat and reserve the marinade. Heat the oil in a wok (or a large frying pan). Brown the meat all over. Season with pepper and salt if desired, and remove from the pan. Fry the onion, leek, mushrooms, bell pepper, and pineapple in the frying fat for about 5 minutes. Deglaze with the stock and marinade. Bring to a boil and add about 6 tablespoons of pineapple juice, ketchup, and vinegar. Season to taste with soy sauce, pepper, sugar, and sherry if desired. Add the meat and heat through. Serve with rice, such as Basmati rice.