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Marconi's Asian pan with turkey

updated

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Ingredients for 4 servings:

  • 1 stalk(s) leek
  • 3 carrots
  • 1 mango(s), ripe
  • 1 jar of bamboo shoots, approx. 300 g
  • 1 jar of mung bean seedlings, approx. 200 g
  • 1 can coconut milk
  • 4 tbsp soy sauce
  • 500 g turkey meat
  • 1 garlic clove(s)
  • 1 piece(s) ginger, thumb-sized
  • 1 tsp curry
  • Salt
  • Five-spice powder
  • Lemon pepper
  • 3 tbsp oil (thyme-lemon oil)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Clean the leek and cut into strips. Clean, wash, and dice the carrots. Stone the mango and dice the flesh. Chop the garlic and ginger. Finely chop the turkey. Brown the turkey with ginger and garlic in oil in a high pan over medium heat. Add the carrots, leek, bamboo shoots, and mung bean sprouts. Simmer with the coconut milk and curry until the carrots have the desired bite. Add the mango shortly before serving. Season to taste with salt, lemon pepper, and 5-spice powder. Serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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