Sprouting vegetables with turkey from the wok

Name: Sprouting vegetables with turkey from the wok
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 50 g unsalted peanut kernels; 1 can(s) (314 ml) Bamboo shoots; 300 g Carrots; 1 collar Spring onions; 1 walnut-sized piece of ginger; 1 Garlic clove; 150 g Shiitake mushrooms; 7-10 Tbsp or small mushrooms; 250 g Soybean seedlings; 500 g Turkey escalope; 3-4 Tbsp Oil (e.g. soybean oil); 7-10 Tbsp salt and pepper; 6 Stem(s) Coriander or parsley; 5-6 Tbsp Soy sauce; 1 TEASPOON Sambal Oelek

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

50 g unsalted peanut kernels
1 can(s) (314 ml) Bamboo shoots
300 g Carrots
1 collar Spring onions
1 walnut-sized piece of ginger
1 Garlic clove
150 g Shiitake mushrooms
7-10 Tbsp or small mushrooms
250 g Soybean seedlings
500 g Turkey escalope
3-4 Tbsp Oil (e.g. soybean oil)
7-10 Tbsp salt and pepper
6 Stem(s) Coriander or parsley
5-6 Tbsp Soy sauce
1 TEASPOON Sambal Oelek

Directions

1
Roast the peanuts in a wok without fat, remove. Drain the bamboo shoots. Peel and wash carrots. Cut both into thin slices. Clean and wash spring onions and cut into rings.
2
Peel and finely chop the ginger and garlic. Clean and grate the mushrooms and cut them crosswise if necessary. Rinse and drain the sprouts.
3
Wash the meat, dab dry and cut into strips. Heat 1-2 tablespoons of oil in the wok. Brown the meat thoroughly all around. Season with salt and pepper and remove.
4
Heat 2 tablespoons of oil in the frying fat. Fry the sprouts, bamboo, mushrooms, carrots, spring onions, ginger and garlic for 3-4 minutes, possibly in portions, turning over.
5
Wash the coriander, remove the leaves. Add meat and peanuts to the vegetables. Season with soy sauce and Sambal Oelek, simmer briefly. Season sprouted vegetables to taste. Arrange and garnish with coriander. Serve with: e.g.