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China – Rice pan with turkey and Chinese cabbage

updated

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Ingredients for 4 servings:

  • 1 ½ cup(s) rice (long grain rice, parboiled)
  • 250 g turkey meat, shredded
  • 5 tbsp soy sauce
  • 1 onion(s)
  • ¼ Chinese cabbage
  • 1 stalk(s) leek (small stalk)
  • 1 bell pepper(s), red
  • ⅛ liter vegetable broth
  • 3 tbsp oil
  • Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the rice according to the package instructions. Place the turkey strips in a bowl with 2 tablespoons of soy sauce, mix well, and let stand. Peel the onion, halve it, and cut it into half rings. Cut the Chinese cabbage crosswise into fine strips. Cut the leek lengthwise, wash it thoroughly, and cut it crosswise into fine strips. Wash, deseed, and dice the bell pepper. Heat 3 tablespoons of oil in a large pan and sauté the turkey strips. Add the prepared vegetables and cook them. Add the vegetable stock and 3 tablespoons of soy sauce and season with salt. Finally, stir in the cooked rice. Serve hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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