Summary

Ingredients

• 1 leek (thin stick)
• 1 spring onion (s)
• 1 chilli pepper (s), red
• 1 teaspoon ginger, freshly grated (alternatively /2 ginger powder)
• 2 tablespoon honey, lighter
• 1 tablespoon tomato ketchup
• 200 ml chicken broth
• 1 teaspoon cornstarch
• 3 tablespoon sherry
• 800 g turkey breast, sliced
• 3 tablespoon oil
• salt
• 1 clove garlic
• Pepper, whiter

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Instructions

1. Clean the white end of the leek and cut very finely. Peel and finely chop the onion and garlic. Core and slice the chilli pepper.
2. If available, heat a wok - otherwise a coated pan - and add the leek, onion, garlic and chilli. Add the ginger, honey, ketchup and chicken stock and stir everything well. Bring the sauce to a boil over low heat and simmer for about 5 minutes. Mix the cornstarch in the sherry and thicken the sauce with it. Season with salt and pepper and keep warm.
3. Dab the shredded meat, season with salt and pepper. Heat oil in a pan. Add the turkey strips and fry until golden brown. Stir the sauce into the meat and let everything stand for a few minutes.
4. Fragrant rice or wild rice goes particularly well with the dish.