Asian turkey Stir Fry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 303 cal. | (14 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 125.7 μg | (210 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 25.4 mg | (212 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 28.3 μg | (63 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,224 mg | (31 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 332 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 20 grams dried Wood Ear Mushrooms
- 500 grams turkey breasts
- 4 Tbsps soy sauce (or more to taste)
- 4 Tbsps Rice wine
- 2 garlic cloves
- 1 pc ginger (5 grams)
- 250 grams Snow peas
- 250 grams carrots
- 1 stalk Leeks
- 1 pc Napa cabbage (About 100 grams)
- 3 Tbsps vegetable oil
- salt
- peppers
- 1 handful soybean sprout
Preparation steps
Soak mushrooms in warm water for about 30 minutes. Then drain.
Rinse turkey breast, pat dry, cut into strips. Mix 2 tablespoons soy sauce and rice wine together and toss with the turkey strips. Allow to marinate.
Peel the ginger and garlic and finely chop. Rinse snow peas, carrots, leek and Chinese cabbage. Peel the carrots and slice into thin strips. Slice the Chinese cabbage into thin strips. Cut the leek into thin rings.
Heat oil in a wok or frying pan. Saute the garlic and ginger briefly. Add the turkey and saute for 5 minutes. Ass carrots and continue to saute for 2-3 minutes. Add the remaining vegetables, remaining soy sauce and remaining rice wine and cook everything for 3-5 minutes, stirring occasionally. Season with salt, pepper and soy sauce. Rinse the bean sprouts, shake dry and sprinkle over the top before serving.
