John Myers
Ingredients for 4 servings:
- 400 g turkey meat, shredded
- 1 large eggplant(s)
- 1 large zucchini
- 2 large carrots
- 3 large bell peppers (red, yellow, green)
- 1 bunch of spring onions
- 1 jar sprouts (mung bean sprouts)
- 1 jar bamboo shoot(s)
- 200 g mushrooms
- 250 g sugar snap peas
- 2 bags of rice
- salt and pepper
- Soy sauce
- curry powder
- Paprika powder, sweet
- Spice mix (Chinese spice and Asian spice)
- Oil, neutral and sesame oil
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
Cook the rice according to the package instructions. Peel the carrots and slice into strips. Cut the tops and bottoms off the eggplant, halve lengthwise, and slice into strips. Wash the zucchini, cut the tops and bottoms off, also halve, and slice into strips. Clean and quarter the mushrooms. Clean, wash, and slice the spring onions. Wash, deseed, and slice the bell peppers. Drain the sprouts and bamboo shoots in a sieve. Clean the snow peas and briefly blanch them in salted water. Brown the turkey in oil and season. Add the peppers, carrots, zucchini, and eggplant to the meat and brown. After 5 minutes, stir in the mushrooms, snow peas, spring onions, sprouts, and shoots, toss briefly, and heat until very hot, then season with soy sauce, sesame oil, and the spices. Serve the rice with the Asian stir-fry.
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