Summary

Ingredients

• 4 turkey schnitzel
• 1 can (s) mushrooms
• 2 leeks
• 1 yellow pepper (s)
• 1 red pepper (s)
• 1 clove garlic
• 1 can beans (mung beans)
• 1 can soybean sprouts
• Ground ginger
• 5 tablespoon soy sauce
• 1 pack gravy
• 1 can sour cream
• 1 hot pepper, dried
• oil
• salt and pepper
• Wine
• Sauce thickener

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Instructions

1. Cut turkey schnitzel into cubes.
2. In a bowl, combine oil, sauce thickener, ground ginger, salt, pepper, and minced garlic. Add turkey cubes and coat well. Cover and refrigerate for 1 hour.
3. While the turkey marinates, rinse the leeks and bell peppers. Trim the leeks, remove seeds from peppers, and cut both into strips.
4. Heat oil in a large wok over medium-high heat. Add the canned mushrooms (drained) and season with salt and pepper. Stir-fry for 3–4 minutes until starting to soften.
5. Add the leek and pepper strips to the wok. Stir-fry for 3–4 minutes until starting to soften.
6. Remove the marinated turkey from the refrigerator. Add the turkey cubes, mung beans (drained), and soybean sprouts to the wok. Stir to combine. Simmer on medium heat for 15 minutes.
7. Deglaze the wok with wine and the 5 tablespoons of soy sauce. Add water as needed to reach your desired consistency. Add the dried hot pepper. Simmer on medium-low heat for about 30 minutes, stirring occasionally.
8. Stir in the gravy powder until combined. Add roughly 2 tablespoons of sour cream and stir until smooth.
9. Serve the wok pan over noodles, rice, or white bread.