China – Pan with turkey meat

Ingredients for 2 servings:

• 400 g turkey schnitzel
• 1 stalk(s) leek
• 2 bell peppers, red
• 1 jar soy sprouts
• 1 jar baby corn
• 1 can mixed vegetables (Chinese vegetables from Bonduelle or Tai Shan)
• 200 ml chicken stock or chicken broth
• 250 g rice (long grain)
• 2 tbsp soy sauce
• 2 tsp cornstarch
• 3 tbsp lemon juice
• 3 tbsp oil
• pepper
• curry powder

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cut the turkey cutlets into thin strips. Mix with cornstarch. Clean and wash the leeks and bell peppers. Cut the leeks diagonally into thin rings, dip briefly in boiling water, and then refresh in ice-cold water. Cut the bell peppers into short, narrow strips. Drain the bean sprouts, baby corn, and Chinese vegetables well. Cook the rice according to the package instructions. Brown the meat in batches in hot oil in a large pan or wok until browned all over. Season with curry powder, salt, and pepper. Remove and keep warm. Cook the bell pepper strips in the remaining oil and a little chicken stock for about 3 minutes. Then add the leek rings, Chinese vegetables, and baby corn, and stir-fry for another 1-2 minutes. Season with salt, pepper, and lemon juice. Now stir the meat and bean sprouts into the vegetables. Return to the heat and season with soy sauce and curry powder. Serve with the rice.