Asia – Pan in Borkum

Ingredients for 6 servings:

• 870 g turkey meat
• 1 pack of firm tofu
• 1 handful of bamboo shoots, fresh
• 1 handful of soy sprouts, fresh
• 4 stalk(s) leek
• 4 carrots, peeled
• 4 bell peppers, green, yellow, red
• 1 bunch of spring onions
• 6 garlic cloves
• 1 piece(s) turmeric root
• 1 piece(s) ginger root
• 250 g mushrooms, firm
• 4 tbsp sauce (teriyaki)
• 2 tbsp flour (tempura)
• Soy sauce, light
• 2 tbsp oil (soybean oil)
• possibly Chinese cabbage
• Spice mix (Chinese)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

(approx. 6-8 people)

Finely chop 2 garlic cloves, 1 piece of ginger, and 1 piece of turmeric, and mix with teriyaki sauce. Now dice the tofu and let it simmer in the sauce. Finely chop 2 garlic cloves, 1 piece of ginger, and 1 piece of turmeric, and mix with teriyaki sauce. Now finely slice the turkey against the grain and let it simmer in the sauce. Put the carrots through a bread machine and then slice into thin strips. Also slice the leeks and spring onions. Prepare the peppers in the same way. Be sure to rinse the soybean sprouts thoroughly beforehand. Slice the mushrooms. In a large pan: Heat some soybean oil and sauté the finely chopped garlic cloves, turmeric, and ginger. Then (after a short time), heat the carrots, leeks, and spring onions, stirring constantly. The order of the vegetables depends on the cooking time, so the “hard stuff” first. Then add bell peppers, mushrooms, soybean sprouts, and bamboo shoots. Now mix the marinated turkey with 1 tbsp. of tempura flour. Heat a pan with soybean oil until smoking hot. Add the turkey, stirring constantly, and brown well. Then add the seared turkey to the prepared vegetables. Then repeat with the tofu and add it to the meat and vegetables. Season again with soy sauce and a little Chinese seasoning. Serve with Cantonese noodles (approx. 280g for 4 servings, up to 350g for noodle lovers).