Summary

Ingredients

• 1 carrot (s)
• 1 onion (s)
• 2 cloves garlic)
• 1 stalk / s celery
• 2 tablespoon olive oil
• 50 ml orange juice, without pulp
• 800 ml tomato (s), chunky, from the can
• salt and pepper
• sugar
• Chili, from the mill, or fresh and finely chopped
• some orange peel, dried, or fresh zest an untreated orange
• 250 g ribbon pasta or linuine
• 400 g turkey breast fillet (s)
• 2 tablespoon sesame oil, for frying
• 250 g pak choi
• 250 g bell pepper (s), yellow and red
• Ginger root

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Instructions

1. For the sauce, the carrots are peeled, cleaned and finely diced, the onion peeled and finely chopped, the celery and garlic also diced.
2. Heat some olive oil in a sufficiently large saucepan, add the diced vegetables and stir-fry for a few minutes. Pour in the orange juice and simmer gently until it is almost completely cooked off. Add the tomatoes and their juice and season with salt, pepper and sugar to taste. Season to taste with chilli.
3. Once the sauce has boiled down to the desired consistency (this takes about 15-20 minutes), puree, season with orange peel and keep warm.
4. Add water for the pasta and bring to the boil. Put the pasta in the boiling water and cook according to the instructions on the package.
5. Rinse the turkey breast with cold water, pat dry and cut into strips. Fry the turkey meat well all over in 2 tablespoon sesame oil, carefully season with salt and pepper, remove from the pan and keep warm.
6. Wash and clean pak choi and paprika and cut into strips or cubes and sauté briefly in the remaining frying fat. If necessary add a little more oil, the vegetables should on no account get dark.
7. Drain the pasta and mix with 2/3 of the sauce. Add the turkey breast to the vegetables and mix roughly.
8. To serve, portion the pasta on plates, pour a dollop of extra sauce over it and serve the meat-vegetable mixture on top.
9. If you like, add some freshly grated or whole, very small diced or chopped ginger on top.