Asian pan

Ingredients for 4 servings:

• 3 carrots
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 bunch of spring onions
• 250 g turkey meat
• 2 tbsp sesame oil
• 1 tbsp soy sauce
• 2 tbsp fish sauce
• 3 tbsp sauce (hoisin sauce)
• 1 half chili pepper(s), dried
• 1 tbsp flour
• some five-spice powder
• 200 ml water
• 1 can bamboo shoot(s), drained

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Wash the meat, pat dry, cut into thin strips, and marinate in the soy sauce for about an hour. In the meantime, wash the vegetables. Cut the bell peppers and carrots into julienne strips, the spring onions into thin rings, and finely chop the chili pepper. Heat a wok or large frying pan, add sesame oil, and sear the meat until well-fried. Then remove the meat and set it aside. Add a little more oil to the pan juices and sear the carrots first. After a few minutes, add the bell pepper strips, then the spring onions and chili pepper, and finally the drained bamboo shoots. Cook for a few more minutes, stirring constantly, and then deglaze with fish sauce, hoisin sauce, and water. Sprinkle with a little flour to thicken the sauce slightly and add the reserved meat. Season again with the five-spice powder and a little more hoisin sauce, if desired. Serve with rice.