Summary

Ingredients

• 400 g chicken breast fillet (s)
• 40 g iner root
• 100 g shiitake mushroom (s) from the lass
• 175 g bamboo shoot (s) from the jar
• 250 g carrot (s)
• 120 g leeks
• 10 g coriander reens
• 3 leaves room garlic or 0.5 clove garlic
• 0.5 teaspoon ½ coriander powder
• 1 teaspoon, leveled Himalayan salt or sea salt
• 1 teaspoon cornstarch, optional
• 2 tablespoon water, optional

For the marinade:

• 4 tablespoon soy sauce, gluten-free, low in salt
• 0.25 teaspoon ¼ chilli flakes
• 3 tablespoon coconut oil
• 1 tablespoon olive oil
• 1 dash balsamic cream

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Instructions

1. Cut the meat into thin strips. Finely dice the ginger. Mix together the ingredients for the marinade, add the ginger and meat and mix everything well. The coconut oil can solidify again due to the cold meat. Put the meat in the fridge for about half an hour.
2. Drain the shiitake mushrooms and bamboo shoots. Cut the leek into thin rings and chop the coriander greens and, optionally, the garlic. Alternatively, half a clove of garlic can be used. Process the carrots into julienne strips.
3. Put the meat in a pan and fry for about 2 minutes. Add the carrots and leek, stir and after 1 minute mix in the mushrooms and bamboo. After another minute, add the herbs and season everything with salt if necessary. Mix 1 teaspoon cornstarch in 2 tablespoons water and thicken the little sauce with it.