Stir-fried Turkey and Vegetables
- 18 ounces turkey breasts
- 2 large, red Bell pepper
- 2 young, thin Leeks
- 2 cloves garlic
- 2 teaspoons freshly grated ginger
- 2 cups soybean sprout
- 2 tablespoons chopped cilantro (coriander)
- 5 tablespoons Oil
- 1 teaspoon instant Bouillon (broth granules)
- 5 tablespoons soy sauce
- freshly ground Black pepper
Wash, trim and core the bell peppers and cut into strips. Wash the leeks and cut the white and light green parts into rings. Peel and chop the garlic.
Cut the meat into thin strips. Heat 2 tablespoons oil in a wok or a skillet and stir-fry the meat over a high heat for 2-4 minutes. Season with salt and pepper and set aside.
Heat the rest of the oil in the wok and stir-fry the bell peppers and garlic for 2-3 minutes. Add the leeks, ginger, 5-6 tablespoons water and the broth granules, cover and cook for a further 3 minutes. Stir in the soy sauce and season with salt and pepper. Return the meat to the wok, add the bean sprouts and heat through. Scatter with cilantro/coriander and serve with rice.