John Myers
Contents
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Ingredients
- 300 g Turkey breast
- 2 tbsp Oyster sauce
- 1 tsp Tapioca starch
- 1 Red bell pepper approx. 150 g
- 100 g Snow peas
- 100 g Chinese cabbage
- 100 g Brown mushrooms
- 1 Onion approx. 100 g
- 1 Clove of garlic
- 1 piece Ginger the size of a walnut
- 3 tbsp Sunflower oil
- 750 ml Chicken broth (4 teaspoons instant)
- 2 tbsp Oyster sauce
- 2 tbsp Sweet chili sauce
- 2 tbsp Sweet soy sauce
- 1 tsp Brown sugar
- 1 tsp Mild curry powder
- 4 big pinches Coarse sea salt from the mill
- 2 tbsp Fresh cilantro cut
- 2 tbsp Tapioca starch
- 150 g Jasmine rice (fragrant rice!)
- 350 ml Water
- 0,5 tsp Salt
Instructions
- Cut turkey breast schnitzel into strips and marinate with tapioca starch (1 teaspoon) and oyster sauce (2 tbsp) for about 2 hours. Clean and wash the peppers and cut into diamonds. Clean / remove the threads of the snow peas, wash and cut in half at an angle. Cut the Chinese cabbage into strips and then into lozenges. Clean / brush and quarter the mushrooms. Peel the onion, cut in half and cut into wedges / assemble apart. Peel and finely dice the garlic clove and ginger. Coriander, wash, shake dry and finely chop. Heat sunflower oil (3 tbsp) in the wok, fry the turkey strips vigorously and slide them to the edge of the wok. Now add the vegetables one after the other (garlic clove cubes + ginger cubes, onion wedges, peppers + sugar snap peas and mushroom quarters and cabbage cabbage) and stir-fry with them. Deglaze / pour in the chicken stock (750 ml) and add oyster sauce (2 tbsp), sweet chilli sauce (2 tbsp), sweet soy sauce (2 tbsp), brown sugar (1 tsp), mild curry powder (1 tsp), coarse sea salt from the Season the mill (4 big pinches). Mix in the cut coriander (2 tbsp) and let everything simmer with the lid on for about 8-10 minutes. Finally, thicken with the tapioca starch (2 tablespoons) dissolved in a little cold and push the wok off the stove. Bring jasmine rice (150 g) to the boil in water (350 ml) with salt (½ teaspoon), stir well and cook with the lid closed on the lowest temperature setting for about 20 minutes. Press the rice into a funnel (10 cm diameter) and turn it onto the plates. Add the turkey breast fillet and vegetable wok and serve. Chopsticks might be enough.
