Asian turkey pan

Name: Asian turkey pan
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 800 g Turkey escalope; 3 TABLESPOONS Fish sauce; 4 TABLESPOONS Sesame Oil; 3 TABLESPOONS Soy sauce; 100 ml Soy sauce; 7-10 Tbsp Harissa powder; 1 TEASPOON Cornstarch; 1 piece (approx. 2 cm) fresh ginger; 2 Organic limes; 1 collar Spring onions; 400 g Broccoli; 2 TABLESPOONS Oil; 2 TABLESPOONS Peanut puree

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

800 g Turkey escalope
3 TABLESPOONS Fish sauce
4 TABLESPOONS Sesame Oil
3 TABLESPOONS Soy sauce
100 ml Soy sauce
7-10 Tbsp Harissa powder
1 TEASPOON Cornstarch
1 piece (approx. 2 cm) fresh ginger
2 Organic limes
1 collar Spring onions
400 g Broccoli
2 TABLESPOONS Oil
2 TABLESPOONS Peanut puree

Directions

1
Cut the schnitzel into strips. Mix in a bowl with fish sauce, sesame oil, 3 tablespoons soy sauce and harissa powder. Dust with starch and knead, set aside. Peel ginger and chop finely. Wash limes, grate dry and cut into pieces. Clean and wash spring onions, cut approx. 2/3 into coarse pieces, the rest into fine rolls. Clean and wash the broccoli and cut into small florets.
2
Heat the oil in a wok or large frying pan. Fry the meat thoroughly. Add broccoli and fry for 2-3 minutes. Add the ginger, limes and the large pieces of spring onion and continue to fry for 1-2 minutes.
3
Deglaze with 100 ml soy sauce and 250 ml water, add peanut purée and mix well. Simmer for 3-4 minutes. Season to taste with harissa powder and fish sauce. Sprinkle remaining spring onion rings over it.