Thai vegetables with turkey strips

Ingredients for 4 servings:

• 400 g turkey breast
• 400 g carrot(s)
• 1 m.-sized onion(s)
• 200 g sugar snap peas
• 2 bell peppers, red
• 1 stalk(s) leek
• 250 g soy sprouts
• Mushrooms (e.g. oyster mushrooms …) as desired
• some soy sauce
• 1 tsp sambal oelek
• 100 ml rice wine or vegetable broth
• Garlic
• pepper

Instructions

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

Cut the meat into thin strips and marinate in a little soy sauce. Peel the carrots and cut into thin, diagonal slices. Dice the onion. Press or finely chop the garlic. Wash and trim the snow peas. Cut the bell pepper into thin strips. Halve the leek lengthwise, wash thoroughly, cut into approximately 5 cm long pieces, and then cut these lengthwise into thin strips. Wash and quarter the mushrooms. Rinse the bean sprouts. Stir-fry the turkey with the soy sauce in a hot wok. Remove from the pan and set aside. Sauté the onion and garlic until translucent. Gradually add the carrots, snow peas, bell peppers, and mushrooms according to the cooking time and sauté thoroughly. Then add the leek and pour in the rice wine/stock. Sauté for 8 minutes over moderate heat, stirring constantly. Stir in the meat, add sambal oelek, pepper, or add a little more spice if you like. Serve immediately. Side dishes: Any kind of rice, rice noodles, etc.