Stir‑fry Vegetables with Turkey Breast and Rice

Ingredients

• 250 g Basmati rice
• Salt
• 1 onion
• 3 bell peppers (green, yellow, red)
• 150 g sugar snap peas
• 150 g shiitake mushrooms
• 1 handful bean sprouts
• 500 g Turkey breast fillet
• 2 cm ginger
• 1 Garlic clove
• 2 tbsp peanut oil
• 3 tbsp Soy sauce
• chili powder

Instructions

1. 1.

   Rinse the rice in a sieve and cook it for about 25 minutes in twice as much salted water.

2. 2.

   Peel the onion and cut it into thin slivers. Wash, halve, trim, and slice the bell peppers into diamond shapes. Wash and optionally split the sugar snap peas diagonally. Clean the mushrooms and cut them into strips. Rinse the bean sprouts and drain well. Rinse the turkey breast, pat dry, and slice into strips. Peel and finely chop the ginger and garlic. In a hot wok (or pan) briefly sauté in oil. Add the turkey and stir‑fry until browned. Push to the edge of the wok, then gradually add all remaining ingredients: first the onion for about 1 minute, then the bell peppers, mushrooms, and sugar snap peas. Finally add the bean sprouts, mix well, and cook through.

3. 3.

   Season with soy sauce and chili powder and serve over rice.