Turkey strips with turnip, carrot and broccoli vegetables in Asian style

Ingredients for 4 servings:

• 2 medium-sized garlic cloves
• 1 large organic lemon(s), the grated peel and the juice
• 2 tsp sambal oelek
• 4 tbsp soy sauce, dark
• 30 ml peanut oil
• 800 g turkey breast, cut into bite-sized pieces
• 250 g carrot(s)
• 500 g broccoli
• 1 large bell pepper(s), red
• 400 g peeled swede(s)
• 15 ml peanut oil
• 150 ml chicken broth
• e.g. salt and pepper
• Soy sauce
• Sambal Oelek
• 100 g glass noodles

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 15 minutes; Total time approx. 12 hours 40 minutes

Marinate the meat 1 day in advance

Marinate the meat one day in advance. Finely chop the garlic and mix it well with the grated lemon zest, lemon juice, sambal oelek, and peanut oil. Marinate the turkey breast pieces in the garlic and peppers in the oil overnight in the refrigerator. The next day, finely slice the turnips, carrots, and bell peppers. Remove the stalks from the broccoli florets and finely slice the stalks. Blanch the broccoli florets in boiling salted water for 2 minutes, drain well, then refresh in ice-cold water. Drain well and set aside. Heat a dry pan and briefly sear the drained turkey meat over high heat for about 3-5 minutes. Then transfer to a plate and set aside. Heat 15 ml of peanut oil in the pan and sauté the vegetable strips. Cook over low heat for about 10 minutes, gradually adding the remaining marinade and chicken stock. Meanwhile, pour boiling water over the glass noodles and let them simmer for 5 minutes. Finally, return the meat to the pan and heat through the vegetables. Stir in the drained glass noodles, which have been finely chopped with scissors, and then add the broccoli. Heat gently in the pan for 1 minute, then season with salt (very carefully, soy sauce is already quite salty), freshly ground pepper, soy sauce, and sambal oelek. Serve immediately. Note: I bought a shredding disc for Asian vegetables for my food processor; it allows me to create very thin strips. Of course, you can’t slice them as finely by hand, so the vegetables will probably take a bit longer to cook.