Chinese turkey pan (diabetic)

Name: Chinese turkey pan (diabetic)
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 30 g Long grain rice, parboiled; 7-10 Tbsp Salt; 150 g Turkey escalope; 1/2 cleaned onion; 1 small clove of garlic, cleaned; 1/2 red chilli pepper; 50 g cleaned bean sprouts; 150 g cleaned paksoi; 1 tablespoon (approx. 7 g) Sesame; 1 TABLESPOON Oil; 100 ml clear chicken stock (instant); 2 TABLESPOONS Soy sauce

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

30 g Long grain rice, parboiled
7-10 Tbsp Salt
150 g Turkey escalope
1/2 cleaned onion
1 small clove of garlic, cleaned
1/2 red chilli pepper
50 g cleaned bean sprouts
150 g cleaned paksoi
1 tablespoon (approx. 7 g) Sesame
1 TABLESPOON Oil
100 ml clear chicken stock (instant)
2 TABLESPOONS Soy sauce

Directions

1
Put rice into 60 ml boiling salted water, cover and let it swell for about 20 minutes at low heat. In the meantime cut turkey escalopes into thin slices. Peel onion and garlic. Finely dice onion, press garlic through a garlic press. Cut the chillies lengthwise, remove the seeds and cut the pod into fine rings. Put the sprouts on a sieve, wash and drain.
2
Wash and drain the paksoi and cut into strips. Roast the sesame seeds in a pan without fat and remove. Heat the oil in the pan and fry the turkey meat until golden brown. Finally add onions, garlic, chilli, paksoi and sprouts and fry briefly. Deglaze with stock and soy sauce and braise for 2-3 minutes. Sprinkle with roasted sesame seeds and serve with the rice