Asian Wok with Turkey and Tender Vegetables

Ingredients

• 400 g turkey breast fillet
• 1 red chili pepper
• 3 tbsp Soy sauce
• 100 g Sugar snap peas
• Salt
• 250 g pineapple (0.25 pineapple)
• 1 red bell pepper
• 1 green bell pepper
• 100 g bamboo shoots
• 1 stalk lemongrass
• 1 bag green tea (e.g., Sencha Dawn)
• 150 ml water
• 3 tbsp Rapeseed oil
• black pepper from grinder
• 0.5 bunch fresh coriander

Instructions

1. 1.

   Wash and pat dry the turkey breast, then slice into strips. Wash, deseed, and finely chop the chili pepper. Mix 1 tbsp oil with 1 tbsp soy sauce and chili; rub onto the meat and let marinate covered in the fridge for 20 minutes.

2. 2.

   Rinse the sugar snap peas, trim, and cut as desired. Blanch in salted water for 1 minute, then transfer to ice water to stop cooking. Peel the pineapple, remove the core, and cut into pieces. Quarter the bell peppers, clean, wash, and finely chop. Finely slice bamboo shoots. Cut lemongrass lengthwise into quarters.