Asian wok with citrus fruits

Ingredients for 2 servings:

• 300 g turkey meat, alternatively chicken meat or tofu
• 1 bell pepper(s), yellow
• 1 carrot(s)
• 1 bunch of coriander leaves
• 3 cloves garlic
• 1 onion(s), red
• 1 spring onion(s)
• 1 piece(s) ginger, approx. thumb-sized
• ½ sprig lemongrass
• some Szechuan pepper
• salt and pepper
• 1 star anise
• ½ cinnamon stick(s)
• 1 tsp turmeric powder
• 1 tsp paprika powder
• 1 tsp curry powder
• 150 g shiitake mushroom(s)
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 100 ml sake
• 100 ml beef broth
• e.g. cornstarch or flour, 1 – 2 tbsp
• 1 chili pepper(s)
• 1 blood orange(s)
• 1 lime(s)
• ½ lemon(s)
• possibly cane sugar
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

with turkey, chicken or tofu

To prepare, simply cut everything into small to medium pieces. I like irregularly sized pieces. In Asian cuisine, contrasts play a big role – this can be controlled with structure, size, consistency, and flavor. Juice the citrus fruits, adding a little cane sugar if desired. Then heat the wok and add plenty of oil (e.g. sesame oil or sunflower oil). First, sauté the onions, garlic, ginger, and lemongrass. Add all the spices. Then add the liquids. Then add the turkey, mushrooms, and vegetables, except for the chili and coriander, which I would add at the end. Cook for about 5 minutes on medium heat, then simmer covered for 15 minutes on low heat. Serve with basmati rice or noodles.