Summary

Ingredients

• 500 g turkey breast
• 3 tablespoon soy sauce, dark
• 1 clove (s) garlic, finely chopped
• 300 g mushrooms (mixed forest mushrooms)
• 1 bunch spring onion (s)
• 1 red pepper
• 1 shallot (s)
• 1 piece (s) ginger, the size a thumb
• 2 tablespoon sauce, (oyster sauce, Asian shop)
• 1 tablespoon crème fraîche
• Oil, (peanut oil)
• salt and pepper

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Instructions

1. Cut the turkey breast into thin strips approx. 5 cm long, mix with the soy sauce and the chopped garlic in a large enough bowl and marinate for at least 15 minutes.
2. Clean the mushrooms and cut away any dirty or worm-eaten areas. Cut the spring onions into fine rolls. Halve the peppers lengthways, scrape out the soft pulp and grains. Halve the peppers lengthways again, then cut into small pieces. Cut the garlic and ginger into tiny cubes.
3. Heat 2 tablespoons of oil in a large pan, add strips of turkey and cook for about 3 - 5 minutes, turning constantly. Then put the meat back in the marinade bowl and set aside.
4. Heat the pan with 2 tablespoons of oil again, sweat the ginger and garlic a little, then add the wild mushrooms and fry briefly on a high flame. Keep stirring and turning. Pour in the white wine, mix in the spring onions and peppers and fry for another 3-4 minutes over medium heat.
5. Then put the turkey strips back in the pan, mix thoroughly with the vegetables and heat. Season with oyster sauce, crème fraîche, pepper and salt.
6. Tagliatelle pasta goes very well as a side dish.