Turbo wok with vegetables and turkey

Name: Turbo wok with vegetables and turkey
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Bean sprouts; 300 g Carrots; 1 collar Spring onions; 1 piece(s) (10 g each) Ginger; 1 Garlic clove; 150 g Shiitake mushrooms; 500 g Turkey escalope; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75 g salted roasted peanuts; 7 TABLESPOONS Soy sauce

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

Quick low carb dinner: For the colourful Asian pan you only have to allow for a slack 30 minutes of cooking time.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Bean sprouts
300 g Carrots
1 collar Spring onions
1 piece(s) (10 g each) Ginger
1 Garlic clove
150 g Shiitake mushrooms
500 g Turkey escalope
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
75 g salted roasted peanuts
7 TABLESPOONS Soy sauce

Directions

1
Rinse and drain the sprouts. Peel, wash and chop the carrots and spring onions. Peel and chop ginger and garlic. Clean mushrooms, remove stalks.
2
Wash the meat, dab dry and cut into strips. Fry in 2 tablespoons of oil in a wok. Season with salt and pepper, remove. Fry carrots, onions, ginger, garlic and mushrooms in 2 tbsp. oil for 5-6 minutes.
3
Fold in meat, sprouts and nuts. Add soy sauce and 3 tbsp. water, bring to the boil and season to taste. Serve with rice.