Chinese-style turkey strips

Ingredients for 4 servings:

• 600 g turkey breast
• 2 stalk(s) leeks
• 4 carrots
• 1 garlic clove(s)
• ¼ liter of wine (Pinot Blanc)
• ⅛ liter sweet cream
• 3 tsp olive oil
• 1 tsp curry
• 1 tsp ground ginger
• 1 tsp coriander, ground
• ½ cup fish sauce, Chinese
• 1 tbsp potato flour
• 5 tbsp water
• 1 tsp paprika powder, ground, hot

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Preparation of the ingredients: Shred the turkey meat. Trim and wash the leek, then cut it into 1 cm thick strips. Peel the carrots and cut them into 1/2 cm thick sticks (using a V-slicer and the julienne cutter attachment). Peel the garlic clove, finely grate it, and mix it with the shredded meat. Preparation: Heat the olive oil in a wok and fry the turkey meat and garlic for about 10 minutes, stirring constantly. Deglaze the pan with 2 tablespoons of the fish sauce and cook for another 5 minutes, stirring continuously. Add the chopped leek and carrots to the meat in the wok and cook for another 10 minutes, stirring continuously. Add the spices and pour over the remaining fish sauce. Add the Pinot Blanc and sweet cream and continue to cook, stirring continuously. Push the meat and vegetable mixture to the edge of the wok so that the liquid collects in the middle. Dissolve the potato flour in a little water and use it to thicken the liquid. Add a little more water and/or wine if the sauce is too thick. Let it simmer for about another minute, then mix the sauce with the meat and vegetables and serve. Serve with sticky basmati rice. I intentionally cooked this dish WITHOUT salt because the fish sauce already contains enough salt. I also recommend cooking the rice without salt because I find that salt spoils the natural flavor of the rice. If you prefer a lower-calorie and alcohol-free dish, simply use vegetable or chicken broth and low-fat milk instead of white wine and cream. However, make sure that the broth contains additional salt. Another tip: When cooking in a wok, it is important to fry or cook everything at a very high temperature and stir constantly.