John Myers
Yogurt – Vegetables – Wok
The perfect yogurt – vegetables – wok recipe with a picture and simple step-by-step instructions.
A vegetarian can leave out meat completely.
- 500 g Turkey leg
- 1 tbsp Garlic oil 1 BULB of garlic in 200 ml of oil soaked in the DARK for a week
- 30 ml Oil
- 1 tl Salt
- 1 tl Black pepper
- 20 ml Soy sauce
Vegetables, to be varied depending on your taste
- 1 Red pepper
- 1 Yellow pepper
- 1 Green paprika
- 1 pole Leek
- 4 Medium tomatoes
- 1 Small onion
- 500 g Carrots
Sauce, tie
- 100 g Tomato paste concentrated three times
- 500 g Low fat yogurt
- 750 ml Vegetable broth
- 2 tsp Food starch
Marinate the meat
- Cut the meat into very small cubes, marinate with the oils and spices in a warm place for at least 1 hour. Then fry in a wok.
Steam vegetables
- In the meantime (or beforehand) clean the vegetables, cut them very finely or chop them. Always halve the leek lengthways, otherwise it will be too big. The harder the vegetables are, the smaller they are cut! (Old wok rule). Add to the meat and stir in well. Steam with CONSTANT stirring for approx. 5 – 10 minutes. The leek and onion should be GLASSY.
Cooking, setting
- When the leeks and / or onions are translucent, deglaze with the vegetable stock, stir in the tomato paste and yoghurt. Season to taste with salt, pepper or, alternatively, instant vegetable stock. Let it “simmer softly” for about 5 minutes. then add starch, stirring constantly, so that the liquid sets well.
Alternative bond
- Fry a chopped banana with the marinated meat. The starch it contains leads to an excellent bond, the fructose it contains acts like a natural flavor enhancer. You can also combine both … Starchy fruits can vary the “taste experience” sustainably!
- Good hunger!
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