Preparation: Drain the juice from the pineapple jar. Mix 2 tablespoons of juice, 1 tablespoon of oyster sauce, a few splashes of Chinese chili sauce or Tabasco and 1 teaspoon of soy sauce into a marinade. Cut the turkey meat into small cubes and place in the marinade for at least an hour. Turn and stir every now and then.
Cut the carrots into fine strips and blanch them together with the corn on the cob and sugar snap peas in boiling water and cool in ice water. Remove and set aside.
Separate the eggs, beat the egg whites very stiff. Mix the egg yolk, white wine and flour into a smooth batter and fold in the egg white. Let the oil get very hot in a wok. Remove the meat from the marinade, pat dry with kitchen paper, turn in the batter and fry in the oil.
It is best if you always put 5-6 pieces of meat in the dough at the same time and then quickly place them in the oil. Place the fried pieces of meat on top of the wok rack and drain, then fry the next portion. Then place the meat on kitchen paper.
Dump the oil, quickly turn the vegetables, including the finely chopped spring onions, in the wok and heat; do not add any additional oil to the wok. Pour on the rest of the pineapple juice, season with chilli, oyster and soy sauce. Thicken with a little cornstarch. Place the fried pieces of meat on the vegetables and serve with fragrant rice.
You can use various leftover vegetables for this recipe, or you can use a frozen wok vegetable mixture (without spices).
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