Sprouting vegetables with turkey from the wok

AUTHOR
Leta Marks
DIFFICULTY
easy
RATING
4 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 50 g unsalted peanut kernels
  • 1 can(s) (314 ml) Bamboo shoots
  • 300 g Carrots
  • 1 collar Spring onions
  • 1 walnut-sized piece of ginger
  • 1 Garlic clove
  • 150 g Shiitake mushrooms
  • 7-10 Tbsp or small mushrooms
  • 250 g Soybean seedlings
  • 500 g Turkey escalope
  • 3-4 Tbsp Oil (e.g. soybean oil)
  • 7-10 Tbsp salt and pepper
  • 6 Stem(s) Coriander or parsley
  • 5-6 Tbsp Soy sauce
  • 1 TEASPOON Sambal Oelek

Directions

  1. 1

    Roast the peanuts in a wok without fat, remove. Drain the bamboo shoots. Peel and wash carrots. Cut both into thin slices. Clean and wash spring onions and cut into rings.

  2. 2

    Peel and finely chop the ginger and garlic. Clean and grate the mushrooms and cut them crosswise if necessary. Rinse and drain the sprouts.

  3. 3

    Wash the meat, dab dry and cut into strips. Heat 1-2 tablespoons of oil in the wok. Brown the meat thoroughly all around. Season with salt and pepper and remove.

  4. 4

    Heat 2 tablespoons of oil in the frying fat. Fry the sprouts, bamboo, mushrooms, carrots, spring onions, ginger and garlic for 3-4 minutes, possibly in portions, turning over.

  5. 5

    Wash the coriander, remove the leaves. Add meat and peanuts to the vegetables. Season with soy sauce and Sambal Oelek, simmer briefly. Season sprouted vegetables to taste. Arrange and garnish with coriander. Serve with: e.g.

Nutrition Facts

KCAL
380 kcal
CARBS
14 g
FATS
17 g
PROTEINS
41 g