Finely chop the ginger and garlic.

Wash the Pak Choi and cut in half.

Mix the soy sauce, honey, garlic and ginger in a bowl.

Wash the turkey breast and pat dry.

Cut the spring onions into rings.

Lightly heat 1 tablespoons of oil in a non-stick pan, add the spring onions, deglaze with wine and fry briefly.

Add a pinch of sugar to taste.

Heat the oil in a second pan and fry the turkey escalope for 3 - 4 minutes, remove and keep warm.

Place the halved pak choi side by side in the frying fat with the cut surface facing down, drizzle with the sauce and turn after 5 minutes, season with salt, pepper and briefly continue to fry.

Serve the fried pak choi with the spring onions and turkey breast.