Asian-Style Jerusalem Artichokes

Ingredients

• 2 cloves garlic
• 1 Lime
• 2 tsp sambal oelek
• 4 tbsp soy sauce
• 4 tbsp soybean oil
• 300 g turkey cutlets
• 400 g Jerusalem artichokes
• 1 red bell pepper
• 400 g Broccoli
• Salt
• instant chicken broth
• a splash of dry sherry (or rice wine)
• ground black pepper

Instructions

1. 1.

   Peel and dice the garlic. Wash the lime hot, pat dry, grate its zest finely, then squeeze out the juice. Mix garlic, lime zest, lime juice, Sambal oelek, soy sauce, and 2 tbsp soybean oil. Slice turkey cutlets into thin rounds, combine with the mixture, and let marinate for 2–3 hours.

2. 2.

   Peel Jerusalem artichokes and slice them into fine strips. Quarter the bell pepper, remove white membranes and ribs, rinse, then slice finely. Wash broccoli, trim, and separate into florets. Blanch in plenty of salted water for 2–3 minutes, drain and set aside.

3. 3.

   Heat a deep non‑stick pan or wok dry. Brown the turkey in it, then remove from the pan.

4. 4.

   Add remaining oil to the wok, heat, then add Jerusalem artichokes and bell pepper; stir‑cook for 10–15 minutes while gradually pouring in the rest of the sauce, broth, and sherry (or rice wine). Add the turkey and broccoli, season with salt and pepper. Serve with rice.