Kale wok with turkey

Ingredients for 4 servings:

• 500 g kale
• 2 garlic cloves
• 1 chili pepper(s)
• 1 piece(s) ginger
• 300 g carrot(s)
• 400 g turkey breast
• 5 tbsp rapeseed oil
• 4 tbsp soy sauce
• 4 tbsp sherry
• 2 tsp sesame seeds

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Tradition and modernity

Wash the kale and remove the leaves from the stalks. Cut into strips about 3 cm wide. Blanch in boiling salted water for about 5 minutes, then drain. Peel or trim the garlic, chili, and ginger and finely dice. Peel the carrots and cut into thin sticks, and the turkey breast into strips. Heat the oil in a wok and fry the turkey breast strips in batches until light brown. Remove and set aside. Add the garlic, chili, and ginger to the wok and fry over high heat, stirring frequently, then add the carrot sticks and kale. Continue stirring for about 5 minutes, then add the sherry, soy sauce, and turkey breast. Simmer for a further 5-10 minutes, until the carrot strips are al dente. Season with soy sauce, sprinkle with sesame seeds, and serve. Serve with Chinese egg noodles or basmati rice.