Vegetable Stir‑Fry with Turkey Strips

Ingredients

• 500 g Turkey breast fillet
• 1 tbsp Cornstarch
• 1 yellow bell pepper
• 2 carrots
• 1 small can kidney beans
• 1 onion
• 1 Garlic clove
• 1 stalk Celery
• 150 ml white wine
• 2 tbsp balsamic vinegar
• 1 tbsp butter
• Salt
• black pepper (freshly ground)
• 2 tbsp oil
• 1 packet garden cress

Instructions

1. 1.

   Peel and finely dice the onion and garlic.

2. 2.

   Wash, clean, halve the bell pepper, remove seeds and white membranes, and cut into small pieces.

3. 3.

   Peel the carrots and slice them.

4. 4.

   Wash, clean, and slice the celery.

5. 5.

   Drain the kidney beans.

6. 6.

   Cut the turkey breast into strips, season with salt and pepper, dust with cornstarch, and mix well. In a large pan, sear the turkey strips in hot oil until crisp. Remove the meat from the pan and keep warm. Add butter to the pan, sauté the onion and garlic until translucent, then add the bell pepper, carrots, and celery; cook for about 6 minutes, remove and keep warm. Pour in white wine and balsamic vinegar, reduce the sauce over high heat until it halves.

7. 7.

   Add the beans, turkey, and vegetables back into the pan, heat briefly, and season to taste.

8. 8.

   Sprinkle garden cress over the finished dish.

9. 9.

   Serve with baguette.