Wok dish Friday the 13th

Ingredients for 3 servings:

• 300 g turkey schnitzel
• 2 carrots, large (approx. 250 g)
• 1 pepper(s), red (approx. 200 g)
• 1 leek
• 1 large onion(s)
• 250 g soy sprouts
• 3 cm ginger
• 3 cloves garlic
• 125 ml wine (plum wine)
• 4 tbsp oyster sauce
• 400 ml chicken broth (maybe a little more)
• ¼ tsp chili powder
• Salt
• Oil (sunflower oil)

Instructions

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

Cut the turkey meat into strips, fry in batches in a little oil, and keep warm. Meanwhile, slice the carrots, cut the peppers into diamond shapes, the leeks into thin strips, and the onions into wedges. Finely chop the ginger and garlic. Stir-fry the vegetables in batches in the wok, add them to the meat, and keep warm. Do not fry the bean sprouts. Lastly, fry the onion wedges with the ginger and garlic, deglaze with plum wine, add the chicken stock, and reduce slightly (about 4-5 minutes). Add the oyster sauce, chili powder, and salt, and simmer for another 3-4 minutes. Add the browned meat and vegetables to the sauce and mix well. Stir in the bean sprouts, turn off the heat, and let the dish simmer for about 5 minutes. Serve with Thai fragrant rice.