China Wok with Turkey, Vegetables and Mushrooms

Ingredients

• 20 g dried Mu-Err mushrooms
• 400 g turkey breast fillet
• 4 tbsp soy sauce
• 4 tbsp rice wine
• 2 cloves garlic
• 1 tsp freshly chopped ginger
• 250 g Sugar snap peas
• 250 g carrots
• 1 bunch spring onions
• 100 g button mushrooms
• 1 tsp oil
• 1 tbsp Cornstarch
• Salt
• Pepper
• 1 tsp cane sugar
• 2 tbsp roasted cashews

Instructions

1. 1.

   Cover dried Mu-Err mushrooms with water and simmer covered for about 15 minutes.

2. 2.

   Slice the meat into thin strips. Mix each strip with 1 tbsp soy sauce and rice wine.

3. 3.

   Peel and chop the garlic. Wash and clean the vegetables. Leave the sugar snap peas whole. Slice carrots into strips, cut spring onions and mushrooms into slices.

4. 4.

   Heat the wok with oil and briefly stir-fry the garlic and ginger. Add carrots and cook for 2-3 minutes while stirring. Add meat and button mushrooms and continue cooking for another 5 minutes. Pour in the remaining soy sauce and rice wine, cover and steam everything for about 6 minutes.

5. 5.

   Drain the Mu-Err mushrooms and add them with sugar snap peas and spring onions; simmer together for about 5 minutes. Whisk cornstarch with cold water, stir into the wok, bring to a boil and let thicken. Season with salt, pepper and cane sugar, then sprinkle roasted cashews on top.