Turkey strips *Far East*

Ingredients for 4 servings:

• 500 g turkey schnitzel
• 2 tsp spice mix (Chinese spice)
• 6 tbsp soy sauce
• 3 tbsp olive oil (chili oil)
• 2 bell peppers, red
• ½ pineapple, fresh
• ½ bunch of spring onions
• 1 tbsp clarified butter
• 400 ml broth
• 1 tbsp tomato paste
• some flour
• some water

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours 10 minutes; Total time approx. 2 hours 40 minutes

for the cast iron pan

Cut the turkey cutlets into strips, mix well with the Chinese spices and soy sauce. Marinate everything in a plastic bag for a good 2 hours. Wash, trim, and slice the bell peppers. Remove the stem and peel from the pineapple and dice it. Wash, trim, and slice the leeks. Heat the oil in an iron skillet and sear the meat in the marinade in batches for a maximum of 2 minutes. Remove the meat and set it aside in a covered bowl. Melt the clarified butter in a deep, non-stick pan, sauté the bell pepper strips, add the stock, and stir in the tomato paste. Bring to a boil briefly and thicken with a prepared flour dough made from flour and water. Now add the pineapple cubes, the leek rings, and the meat strips. Mix everything together carefully. Season to taste with salt, pepper, soy sauce, and Chinese spices, if necessary. Turn off the heat and let the mixture simmer, covered, for another 10 minutes at residual heat. Mie noodles or rice go well with this dish. Tip: Why sear the meat in an iron pan? It’s simple: The iron pan distributes the heat better than coated pans, and the higher heat allows the meat to be seared thoroughly in a shorter time without losing its juices. This keeps it more tender and juicy overall. If you have one, you should definitely use it.