John Myers
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Turkey with Sugar Snap Peas and Basmati Rice
The perfect turkey with sugar snap peas and basmati rice recipe with a picture and simple step-by-step instructions.
Turkey with sugar snap peas:
- 120 g Turkey schnitzel
- 150 g Sugar snap
- 1 Large, red chilli pepper
- 1 Large clove of garlic
- 1 piece Ginger approx. 10 g
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 1 tbsp Sunflower oil
- 200 ml Coconut milk (½ can)
- 2 tbsp Dark soy sauce
- 2 tbsp Ketchup Manis
- 1 tsp Tapioca starch
Basmati rice:
- 100 g Basmati rice
- 225 ml Water
- 0,5 tsp Salt
Serve:
- 2 Stalk Parsley for garnish
Turkey with sugar snap peas:
- Clean / remove the threads of the snow peas, cut in half at an angle, wash in a kitchen sieve and drain well. Clean / core the chilli pepper, wash and finely dice. Peel and finely dice the ginger and clove of garlic. Wash turkey escalope, pat dry with kitchen paper, cut into strips, fry vigorously in a wok with hot sunflower oil (1 tbsp) / stir-fry, season with coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches) and push to the edge of the wok. Add chili peppers, garlic cloves and ginger and stir-fry. Add the snow peas and stir-fry as well. Deglaze / pour in the coconut milk (200 ml) and season with dark soy sauce (2 tbsp) and sweet soy sauce (2 tbsp). Then cook / simmer with the lid on for about 5 minutes. Finally, thicken with tapioca starch (1 teaspoon) dissolved in cold water.
Basmati rice:
- Press the rice into a cup rinsed with cold water and turn it onto the plate. Add turkey with sugar snap peas and serve garnished with parsley.
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