Duck, turkey and pork in the wok

Name: Duck, turkey and pork in the wok
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Duck breast fillet (approx. 300 g); 300 g Pork escalope meat; 300 g Turkey Breast; 350 g Carrots; 1 Stalk leek (leek); 1 big yellow pepper; 1/2 baby Chinese cabbage; 150 g Oyster mushrooms; 150 g Mung bean sprouts; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS dry sherry; 2-3 TABLESPOONS light soy sauce; 3-4 Tbsp Orange juice

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Duck breast fillet (approx. 300 g)
300 g Pork escalope meat
300 g Turkey Breast
350 g Carrots
1 Stalk leek (leek)
1 big yellow pepper
1/2 baby Chinese cabbage
150 g Oyster mushrooms
150 g Mung bean sprouts
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS dry sherry
2-3 TABLESPOONS light soy sauce
3-4 Tbsp Orange juice

Directions

1
Rinse meat cold and dab dry. Cut into thin, wider strips. Clean and wash or peel the vegetables. Cut carrots into flowers, leek into thin rings, peppers into pieces and Chinese cabbage into strips.
2
Cut the mushrooms into small pieces if necessary. Rinse sprouts cold and dab dry. Heat some oil in a wok and fry the meat in portions for 3-5 minutes, turning it over. Season with salt and pepper.
3
Remove the cooked meat. Cook the vegetables one after the other in the wok brushed with a little oil while turning. Also season with salt and pepper. Push the cooked vegetables to the edge of the wok. Finally add meat again.
4
Heat again and add sherry, soy sauce and orange juice. Let it thicken a little. Season with salt and pepper if necessary.