Wash the turkey breast fillet, pat dry with kitchen paper, first cut into slices and then into strips. Marinate the turkey breast fillet strips with light soy sauce (1 tbsp), dark soy sauce (1 tbsp), sweet soy sauce (1 tbsp), oyster sauce (1 tbsp) and rice wine (1 tbsp) for about 30 minutes. In the meantime, prepare the vegetables. Clean / remove the threads from the snow peas, wash and drain well. Peel and finely dice the ginger. Clean / core the chilli pepper, wash and finely dice. Drain the marinated turkey breast fillet strips through a kitchen sieve, collect the marinade and mix with the chicken stock (200 ml). Heat the wok, add sunflower oil (2 tbsp), heat, add the strips of turkey breast fillet and fry / stir-fry and slide to the edge of the wok. Add the diced ginger and chili peppers, stir-fry / stir-fry and push everything to the edge of the wok. Add the snow peas, stir briefly with a pan and deglaze / pour in the chicken stock + marinade. Season with mild curry powder (1 teaspoon), sambal oelek (½ teaspoon), coarse sea salt from the mill (2 big pinches) and colorful pepper from the mill (2 big pinches) and simmer / cook with the lid on for about 10 minutes to let.