Turkey Leek Pan

Ingredients

• 250 g Turkey breast fillet
• 100 g leek
• 1 piece fresh pineapple (ca. 80 g flesh)
• 50 g oyster mushrooms
• 1 Organic Orange
• 1 red chili pepper
• 1 tbsp oil (e.g., rapeseed oil)
• 50 ml classic vegetable broth
• 1 tsp soy sauce
• Pepper
• 0.5 bunch coriander

Instructions

1. 1.

   Rinse the turkey breast fillet, pat dry and slice into strips with a large knife.

2. 2.

   Clean the leek, wash it and cut into thin rings.

3. 3.

   Dice the pineapple. Clean the oyster mushrooms and cut into fine strips.

4. 4.

   Wash the orange hot, dry rub it and finely grate half of the peel. Halve the orange and squeeze out the juice.

5. 5.

   Halve the chili pepper lengthwise, deseed, wash and finely chop.

6. 6.

   Heat oil in a large pan or wok and fry the turkey strips while constantly stirring for 2-3 minutes.

7. 7.

   Add leek, oyster mushrooms and chili and stir-fry for 2 more minutes.

8. 8.

   Add pineapple, vegetable broth, orange juice and peel. Season with soy sauce and pepper and continue cooking over medium heat until about half of the liquid has evaporated.

9. 9.

   Wash coriander, shake dry, pluck leaves and roughly chop. Fold into the turkey mixture and serve immediately.