Turkey and vegetable Stir-Fry
Ingredients
- Ingredients
- 1 small, red Bell pepper
- 2 scallions
- 100 grams Baby corn cob (from a jar)
- 125 grams Long grain rice
- salt
- 200 grams Turkey cutlets
- 1 tsp freshly grated ginger
- 1 garlic clove
- 1 Tbsp Sunflower seed
- 2 Tbsps vegetable oil
- 75 grams thawed Frozen pea
- 1 tsp Chicken broth (Instant)
- 1 Tbsp soy sauce
- 1 generous pinch Sambal oelek
Preparation steps
Rinse and quarter bell pepper, remove seeds and ribs, cut crosswise into thin strips.
Rinse and dry scallions, cut into about 1 cm (approximately 1/2 inch) rings. Drain baby corn well.
Cook rice according to package instructions. Pat dry turkey and cut into thin strips. Peel garlic and chop finely.
Toast sunflower seeds in a dry pan lightly, remove from the pan and season with salt, set aside.
Heat 1 tablespoon of oil in a pan and brown turkey with ginger and garlic for a few minutes, remove from the pan and keep warm.
Add remaining oil to the pan and saute pepper, scallions and peas for about 4 minutes on high heat, stirring. Add broth, soy sauce and sambal oelek with 3 tablespoons of water and deglaze vegetables with the mixture. Add baby corn and turkey to the pan and heat through.
Arrange turkey with vegetables and rice in bowls and sprinkle with sunflower seeds. Serve.