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Fiery hot Chinese pan

updated

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Ingredients for 6 servings:

  • 800 g turkey breast
  • 500 g red peppers
  • 200 g spring onions
  • 200 g carrot(s)
  • 1 jar bamboo shoots, 180 g
  • 250 ml chicken broth
  • 1 can coconut milk, 400 ml
  • 5 tbsp soy sauce
  • 1 tbsp lemon juice
  • Garlic
  • Salt
  • black pepper
  • Ginger
  • Harissa
  • turmeric
  • Cashew nuts
  • Sesame oil for frying

Instructions

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

Cut the turkey breast into cubes and season generously, peel and press the garlic. Sauté both together in sesame oil. Deglaze with the chicken stock and add the finely chopped vegetables. Cook over medium heat for about 10 minutes. The vegetables should not become too soft. Then add the bamboo shoots and coconut milk. Season to taste with soy sauce and lemon juice. If the sauce is too thin, you can thicken it slightly. Sprinkle some cashew nuts over the top before serving. Serve with rice and a salad.

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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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