John Myers
Ingredients for 3 servings:
- 2 turkey schnitzels
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sesame oil
- 2 cloves garlic
- 4 cm ginger
- 2 chili peppers
- 1 zucchini
- 1 bell pepper(s), red
- 1 m.-sized carrot(s)
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tsp white pepper
- 2 kaffir lime leaves
- 150 ml chicken stock
- coriander
Instructions
Working time approx. 25 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes
Stir-fry
Cut the turkey cutlets into thin strips. Mix the soy sauce, mirin, and sesame oil and marinate the turkey strips in it for at least 15 minutes. While the meat is marinating, prepare the remaining ingredients. Peel the garlic cloves and press them through a press. Finely chop the ginger. Finely chop the chili peppers. Cut the zucchini, bell pepper, and carrot into bite-sized pieces (ideally into thin strips for the carrot). Preheat a wok or regular deep frying pan to full heat (about 3-4 minutes, not too long!) and heat 1 tablespoon of neutral oil (sunflower or peanut oil, etc.). Fry the marinated turkey strips until nicely browned (1-2 minutes per side) and remove. Add 1 tablespoon of oil and heat. Add the garlic, ginger, and chili and fry until fragrant (about 30 seconds). Now add the remaining vegetables and sauté for 4-5 minutes, stirring occasionally. Add the meat back in (including any juices that may have accumulated). Add the soy sauce, oyster sauce, fish sauce, brown sugar, white pepper, and kaffir lime leaves, and stir until well coated. Add the chicken stock and bring to a boil. Reduce heat to low and simmer until the sauce reaches your desired consistency (perhaps for another 5 minutes). Serve with basmati rice and sprinkle with cilantro leaves. This dish is a blueprint. You can just as easily use chicken breast, pork tenderloin, strips of beef, or no meat at all. Use whatever vegetables you have on hand (broccoli works well, too).
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