Asian turkey – sweet and spicy

Ingredients for 6 servings:

• 1 kg turkey meat
• 500 g broccoli
• 200 g pointed peppers
• 200 g sugar snap peas
• 4 carrots
• 1 parsnip(s)
• 1 onion(s)
• leek(s)
• 3 chili peppers
• 1 piece(s) ginger root
• 4 garlic cloves
• 3 tbsp peanut oil
• 300 g oyster mushrooms or others to taste
• 1 bunch of spring onions
• ½ bunch Thai basil
• 2 tbsp sugar
• 3 tbsp soy sauce, light
• 3 tbsp rice wine
• 3 tsp salt and pepper
• 3 tsp cayenne pepper
• 120 g flour, approx. 1 cup

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Finely chop the turkey meat and coat it in flour, salt, pepper, and cayenne pepper in a bowl. Separate the florets from the broccoli, peeling some of the stems if necessary. Trim the ends of the snow peas and halve the pods. Deseed, finely chop, and dice the bell peppers. Peel and stripe the carrots, parsnips, and onions. Slice the leek. Finely chop the ginger and chilies. Heat the peanut oil in a pan and brown the turkey meat. Meanwhile, sauté the broccoli in another pan. Transfer everything to a large pot and keep warm over low heat. Sauté the onions in the pan, press the garlic cloves, and add them along with the chilies. After about 5 minutes, add the snow peas, bell peppers, parsnips, and carrots. Season with salt, pepper, and cayenne pepper, and sauté the vegetables until al dente. Deglaze with the rice wine and light soy sauce and caramelize with the sugar. Briefly fry the mushrooms, add the spring onions and Thai basil, and mix with the remaining ingredients. Stir everything together and serve. Serve with rice, for example. Note: This recipe can be varied as desired, for example, with coriander, cashews, or coconut milk.