Asian Style Rutabaga
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 232 kcal | (11 %) | ||
| Protein | 13.1 g | (13 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 9 g | (6 %) |
Ingredients
- Ingredients
- 2 garlic cloves
- 1 Lime
- 2 tsps Sambal oelek
- 4 Tbsps soy sauce
- 4 Tbsps soybean oil
- 300 grams Turkey cutlets
- 400 grams Rutabaga
- 1 Red Bell pepper
- 400 grams Broccoli
- salt
- Chicken broth (Instant)
- a shot of dry sherry (or rice wine)
- freshly ground pepper
Preparation steps
Peel garlic and chop. Rinse lime in hot water, wipe dry and finely grate zest. Squeeze juice from lime. Mix garlic, lime zest, lime juice, sambal oelek, soy sauce and 2 tablespoons soy oil in a bowl. Cut turkey cutlets into slices. Add turkey to the bowl, mix with the marinade and let rest for 2-3 hours.
Peel rutabaga and cut into fine strips. Rinse bell pepper, cut into quarters, remove seeds and ribs and cut into fine strips. Rinse broccoli, trim and divide into florets. Blanch broccoli in a pot with plenty of salted water for 2-3 minutes. Drain.
Heat some oil a deep frying pan or a wok and fry turkey slices on all sides while stirring. Remove turkey from the pan. Reserve marinade.
Heat remaining oil in the wok. Add rutabaga and bell pepper to the wok and fry for 10-15 minutes while stirring. Gradually add remaining marinade, broth and sherry or rice wine to the wok while stirring. Add turkey and broccoli to the wok and season with salt and pepper. Serve with rice in bowls.
