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Ingredients
Stir-Fried Turkey with Snow Peas and Carrots
- For the turkey
- 600 grams turkey breasts
- 4 Tbsps soy sauce (light)
- 3 Tbsps lemon juice
- 1 centimeter fresh ginger (finely chopped)
- 1 tsp oregano (dried)
- 2 Tbsps vegetable oil
- also
- 200 grams Snow peas
- ½ bunch cilantro
- 1 garlic clove (chopped)
- 4 carrots
- 1 bunch scallions
- 2 Tbsps vegetable oil
- 100 milliliters Vegetable broth
- salt
- peppers
- soy sauce
- Oyster sauce
For the turkey: In a bowl, whisk together the soy sauce, lemon juice, ginger, oregano and oil. Cut the meat into bite-sized pieces and place in a freezer bag along with the soy marinade. Seal and rub chicken in the bag to coat it with the marinade. Refrigerate at least 30 minutes.
Meanwhile, peel the carrots and cut lengthwise into thin sticks. Rinse snow peas and remove the strings. Rinse cilantro, shake dry and pluck the small leaves. Rinse scallions and chop the green parts. Halve the whites of the scallions lengthwise and slice.
Heat the oil in a deep frying pan or wok, lift the turkey from the marinade (reserve the marinade) and sauté until beginning to brown. Add the chopped and sliced scallion pieces and the carrot sticks and cook briefly. Add the broth and cook over medium heat, stirring occasionally, until the turkey is cooked through, 3-5 minutes. Add the reserved marinade and the snow peas to the pan and cook 1-2 minutes. Season to taste with soy sauce, oyster sauce, salt and pepper. Stir in the cilantro and serve.