Turkey breast fillet in coconut milk in a wok

Ingredients for 3 servings:

• 500 g turkey breast fillet(s)
• 1 jar sprouts (mung bean sprouts)
• 4 large oyster mushrooms, diced
• 200 g pepper(s), colorful, cut into strips
• ½ jar bamboo shoots
• 6 leaves of Chinese cabbage, only the green parts, cut into strips
• 1 bag of Basmati
• 1 can coconut milk
• 6 ginger, candied
• Spice(s) (Chinese spice, Asian curry, ginger powder, turmeric, soy sauce, kejab asin)
• Oil (peanut oil)

Instructions

Working time approx. 25 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 25 minutes

The night before, cut the turkey cutlets into thin strips and season with Chinese spices, kejab asin, and soy sauce. Marinate overnight to make the meat super tender. The next day, cook the rice and stir-fry the meat in peanut oil in a wok. When it’s cooked through, transfer to a separate pot and keep warm (e.g., in an oven at 100°C). Pour more peanut oil into the wok and simmer the remaining ingredients, except for the coconut milk, Chinese cabbage, and rice. Then add the meat. Finally, fold in the coconut milk and Chinese cabbage. Serve immediately with basmati rice.