Vegetable-Poultry Stir-Fry in Asian Style

Ingredients

• 1 small red bell pepper
• 2 Spring Onions
• 100 g baby corn (canned)
• 125 g long-grain rice
• Salt
• 200 g turkey cutlets
• 1 tsp freshly grated ginger
• 1 Garlic clove
• 1 tbsp Sunflower seeds
• 2 tbsp oil
• 75 g frozen peas
• 1 tsp instant chicken broth
• 1 tbsp soy sauce
• 1 pinch sambal oelek

Instructions

1. 1.

   Wash the bell pepper, quarter it, remove seeds and slice into thin strips.

2. 2.

   Clean and wash spring onions; cut the green parts diagonally into 1 cm rings (green thinner than white). Drain baby corn well.

3. 3.

   Cook rice according to package instructions. Pat turkey cutlets dry and slice into thin strips. Peel garlic and finely chop.

4. 4.

   Lightly toast sunflower seeds in a pan or wok without oil, then lightly salt and set aside.

5. 5.

   Add 1 tbsp oil to the pan and stir-fry turkey with ginger and garlic until browned; remove and keep warm.

6. 6.

   Add remaining oil to the pan and cook bell pepper, spring onions, and peas for about 4 minutes over high heat, stirring. Mix broth, soy sauce, sambal oelek with 3 tbsp water and deglaze vegetables. Add baby corn and turkey; heat briefly.

7. 7.

   Serve vegetables over rice in bowls, sprinkled with sunflower seeds.