Colorful Chinese pot

Ingredients for 4 servings:

• 25 g dried Chinese mushrooms (e.g., mu-err or shiitake mushrooms)
• 600 g turkey breast fillet(s)
• 1 red bell pepper(s)
• 1 bell pepper(s), green
• 1 stalk(s) leek
• 1 can bamboo shoot(s) (314 g)
• 1 jar soybean sprouts (350 g)
• 4 tbsp oil (soybean oil)
• 2 tbsp soy sauce
• 1 tsp spice mix (Chinese spice)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Soak the mushrooms according to the package instructions. Rinse the turkey breast fillet under cold running water, pat dry, and cut into thin slices. Halve the bell peppers, remove the stems, and white membranes. Wash and slice the pods. Trim, wash, and slice the leeks. Drain the bamboo shoots, bean sprouts, and mushrooms in a sieve. Slice the bamboo shoots and cut the mushrooms into pieces. Heat soybean oil in a wok and fry the meat on all sides. Add the prepared vegetables and sauté for about 3 minutes. Season to taste with soy sauce and Chinese seasoning before serving. Tip: You can use other meat instead of turkey breast fillet, such as chicken breast fillet or pork schnitzel.