Turkey Breast Fillet with Sugar Snap Peas and Wild Garlic Rice

Wash the turkey breast fillets, pat dry with kitchen paper and cut into strips. Clean / remove the threads from the sugar snap peas, wash and cut in half at an angle. Peel and finely dice the ginger and clove of garlic. Clean / core the chilli pepper, wash and finely dice. Wash the wild garlic, cut off the stem and cut finely. Heat sunflower oil (1 tbsp) in a wok and stir-fry the garlic clove cubes with the ginger cubes and chilli pepper cubes vigorously. Add the turkey strips and stir-fry / stir-fry. Now add the snow peas and stir-fry with them. Season with sweet soy sauce (1 tbsp), light soy sauce (1 tbsp), sherry (1 tbsp), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). Deglaze / pour in the chicken broth (200 ml / 1 teaspoon instant) and cover and simmer / boil for approx. 6 - 8 minutes. Mix / dissolve tapioca starch (1 tbsp) in a little cold water and stir into the wok. As soon as the liquid starts to thicken, remove the wok from the stove. Cook / cook the rice according to the spring rice method (see my recipe: Cooking rice) in 125 ml salted water (½ teaspoon salt) for about 20 minutes and fold in / mix in the cut wild garlic. Squeeze the wild garlic rice into a cup and turn it onto the plate. Spread the turkey meat around with the sugar snap peas and serve.