Summary

Ingredients

• 500 g turkey breast, cut into strips
• 3 tablespoon soy sauce
• 1 tablespoon spice mixture, (Chinese spice)
• 1 tablespoon spice mixture, (5 spices, China)
• 1 teaspoon spice mixture, (WOK spice)
• 1 teaspoon curry powder
• 1 tablespoon, leveled cornstarch
• 1 tablespoon oil, (soybean oil), for the marinade
• 1 teaspoon, heaped oil, (sesame oil)
• 1 tablespoon, leveled oil, (sunflower oil), for frying
• 3 carrot (s), penciled
• 1 red pepper (s), cut into strips
• 1 bell pepper (s), yellow, cut into strips
• 1 small broccoli, cut into florets
• 100 g suar snap peas or frozen peas
• 1 small zucchini, sliced
• 1 small Can (s) chestnuts (water chestnuts), sliced
• 1 glass bamboo shoot (s), sliced
• 1 small onion (s), chopped
• 1 clove garlic, chopped
• 2 slices ginger, finely diced
• 2 glasses sauce, sweet and sour
• 1 tablespoon curry paste
• 4 leaves Chinese cabbage, cut into small pieces
• 2 tablespoon oil (sunflower oil or safflower oil) for the WOK
• 300 ml water, to be poured on
• 1 tablespoon vegetable stock, instant
• a little sambal oelek, for seasoning

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Instructions

1. Wash and dry the turkey breast, remove the skin if necessary and cut into strips. Marinate with the soy sauce, all the spices and the soy and sesame oil and place in the refrigerator for an hour.
2. In the meantime, wash and clean the vegetables and cut into small pieces as indicated above. Briefly blanch the broccoli florets in water beforehand and rinse with cold water. Peel and chop the onion, garlic and ginger as well.
3. Sear the marinated turkey meat in a separate pan with 1 tablespoon of sunflower oil and cook for about 5 minutes, stirring occasionally, and set aside.
4. Now heat a large WOK pan with the sunflower oil and sauté the chopped onion and garlic in the hot oil until translucent, then add the vegetables one after the other.
5. Important: always start with the vegetables that need the longest cooking time, i.e. first carrots, peppers, broccoli, pea pods or frozen peas, zucchini and then add the sweet and sour sauce from the glass and add water with the vegetable stock and good mix. Cook the whole thing with the lid on for about 7 minutes and fold in the finished turkey meat, the finely chopped Chinese cabbage and the drained bamboo shoots and water chestnuts from the can and close the lid. If you want it spicier, you can add a little sambal oelek to taste.
6. My side tip: Basmati fragrant rice and Chinese cabbage salad