John Myers
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Sliced turkey in Wok with Basmati Rice
The perfect sliced turkey in wok with basmati rice recipe with a picture and simple step-by-step instructions.
Sliced turkey in a wok:
- 250 g Turkey breast (here: 2 turkey schnitzel)
- 2 Red peppers approx. 300 g / cleaned approx. 250 g
- 1 Onion approx. 100 g
- 100 g Mushrooms
- 2 tbsp Peanut oil
- 200 ml Chicken broth (1 teaspoon instant)
- 1 pack Coconut milk 250 ml
- 4 tbsp Ajvar
- 4 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 Cup Plucked parsley
Basmati rice:
- 150 g Basmati rice
- 350 ml Water
- 0,5 tsp Salt
Sliced turkey in a wok:
- Wash the turkey meat, pat dry with kitchen paper and cut into strips. Clean and wash the peppers and cut into strips. Peel the onion, cut in half and cut into strips. Clean / brush the mushrooms and cut into slices. Heat the peanut oil (2 tbsp) in the wok, add the turkey strips, fry / brown well and slide them to the edge of the wok. Now add the vegetables (onion strips, paprika strips + mushroom slices) one after the other and sauté / stir-fry. Deglaze / pour on the chicken broth (200 ml) and coconut milk (250 ml). Season with ajvar (4 tbsp), coarse sea salt from the mill (4 big pinches), colorful pepper from the mill (2 big pinches) and simmer for about 6 – 8 minutes. Finally add / fold in the plucked parsley (1 cup).
Basmati rice:
- Bring rice (150 g) to the boil in water (350 ml) with salt (1/2 teaspoon), stir well and cook with the lid closed at the lowest temperature level for about 20 minutes.
Serve:
- Press the rice into a funnel (10 cm diameter!) And tip it onto each plate. Add the sliced turkey in a wok and serve.
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