Asian Pan with Turkey and Prawns

Summary

Ingredients

• 200 g turkey breast
• 1 pack shrimp (s)
• 1 medium carrot (s)
• 2 mushrooms, fresh
• 1 medium bell pepper (s), red
• 1 leek
• 1 cup cream or Cremefine (7%)
• 3 tablespoon soy sauce
• 5 tablespoon sauce (teriyaki sauce)
• salt and pepper
• Paprika powder
• chili
• garlic
• some oil for frying

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Instructions

1. Wash and chop vegetables into bite-sized pieces: carrots, bell pepper, mushrooms, and leek. Cut turkey breast into thin strips.
2. Heat oil in a large pan over medium-high heat. Add turkey strips and fry for 4-5 minutes, stirring occasionally, until no longer pink. Season with salt and pepper. Add the carrots and cook for 5 minutes until beginning to soften.
3. Add the bell pepper and mushrooms to the pan, stir and cook for 3 minutes. Pour in soy sauce and teriyaki sauce, stir well. Add cream and bring to a gentle simmer over medium heat. Simmer for 2 minutes.
4. While the sauce simmers, heat oil in a separate small pan over medium-high heat. Add the prawns and fry for 2-3 minutes per side until opaque and firm. Add the leek and cook for 1-2 minutes, stirring often. Season with salt, pepper, paprika, chili, and minced garlic to taste.
5. Arrange the turkey and vegetables on plates. Top with the prawns and leek mixture. Serve with jasmine rice.