Asian Stir-Fry Asparagus

Ingredients

• 500 g Green Asparagus
• 2 carrots
• 1 Spring onion
• 2 stalks coriander
• 600 g small turkey medallions or cutlets (8 small pieces)
• Salt
• Pepper
• 4 Tbsp sunflower oil
• 100 ml Vegetable broth
• 100 g mung bean sprouts
• 2 tbsp Soy sauce
• 0.5 tsp Chili flakes
• 1 tsp paprika powder
• 1 tbsp Rice vinegar

Instructions

1. 1.

   Wash the asparagus, peel the lower third and trim the woody ends. Cut into 4–5 cm pieces.

2. 2.

   Peel, wash, and slice carrots lengthwise into thin strips, then cut into 4–5 cm long slivers.

3. 3.

   Clean the spring onion, rinse, and cut into 4–5 cm long thin strips along its length.

4. 4.

   Wash coriander, shake dry, pluck leaves, roughly chop. Place on a small plate and set aside.

5. 5.

   Rinse turkey medallions, pat dry, place between two sheets of plastic wrap, then flatten with a meat mallet or rolling pin. Season with salt and pepper.

6. 6.

   Heat 2 tbsp sunflower oil in a non-stick pan and sear the turkey medallions on both sides over medium heat until crisp brown. Remove if desired, set on an oven-safe tray to keep warm, or leave in the pan.

7. 7.

   Heat remaining sunflower oil in a wok. Add asparagus and carrot strips, stir-frying constantly for 3 minutes.

8. 8.

   Add spring onion strips and cook everything else for another 2 minutes while stirring constantly. Pour in vegetable broth and simmer about 5 minutes over medium heat. Meanwhile, rinse and drain the sprouts.

9. 9.

   After 5 minutes, add 150 ml water to the wok along with soy sauce, chili flakes, paprika powder, and rice vinegar. Season with salt and pepper to taste.

10. 10.

    Fold in drained sprouts. Cook everything together for another 5 minutes on low heat. Plate the vegetables with turkey medallions, garnish with cilantro, and serve.