Spicy Chinese Cabbage Wraps
Spicy Chinese Cabbage Wraps with Sautéed Turkey Strips: A low-carb snack for two, deliciously filled with crunchy vegetables.
Ingredients
- 600 g small Chinese cabbage (1 small head)
- 200 g Turkey breast fillet
- 1 clove garlic
- 2 tbsp olive oil
- Salt
- Pepper
- 100 g brown mushrooms
- 2 scallions
- 10 g ginger (1 piece)
- 150 g small yellow bell peppers (1 small yellow bell pepper)
- 30 g mung bean sprouts
- 1 tbsp soy sauce
- a pinch of chili flakes
- 150 g Yogurt (1.5% fat)
- wasabi powder (or horseradish from a jar)
- 0.5 bunch Chives
- 0.5 bunch coriander
Instructions
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1.
Remove 8 large, beautiful leaves from the cabbage. Rinse, pat dry and cut out the thick leaf ribs.
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2.
Clean the remaining cabbage, rinse, shake dry and cut into fine strips with a large knife.
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3.
Rinse the turkey fillet, pat dry and also cut into fine strips. Peel the garlic and press through a garlic press.
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4.
Heat 1 tbsp oil in a non-stick pan and fry the turkey strips until crispy all around. Stir in the garlic, salt and pepper. Place in a large bowl and set aside.
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5.
Clean the mushrooms and cut them into thin slices. Clean, wash, shake dry the scallions and cut them into rings. Peel and finely chop the ginger.
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6.
Halve, deseed, wash and cut the bell pepper into thin strips. Rinse the sprouts and drain in a sieve.
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7.
Heat the remaining oil in the pan. Fry the bell pepper, scallions, sprouts, ginger and mushrooms over high heat, stirring constantly for 3-4 minutes. Season with soy sauce, pepper and chili flakes. Remove and add to the turkey strips.
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8.
Cook the cabbage strips in the fat under constant stirring for 3-5 minutes until they wilt significantly. Add to the turkey strips and mixed vegetables.
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9.
Whisk the yogurt in a small bowl with a whisk until smooth. Season with salt, pepper and wasabi powder.
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10.
Rinse, shake dry and finely chop the chives and coriander. Mix with turkey strips, vegetables and cabbage in the bowl and season again.
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11.
Spread out the prepared Chinese cabbage leaves on a work surface. Distribute the vegetable-turkey mixture on them and roll up each leaf tightly. Serve with wasabi dip.
