Turkey Breast Asian style

This is a WOK Recipe. Eat it with rice, wok noodles or just as it is.

The mis en place is the key part of this recipe. Cooking time is just 10 minutes.

Peel a carrot and cut it in thin strips, the red onion in strips and the leek in discs. If you use a dried chili, take the seeds out or leave them in.

The turkey breast is cut in small strips and seasoned with Wok seasoning and pepper.

Heat up the sesame oil in the wok and toss in the meat. Pull it apart so each piece has contact with the heat and let it sit 2 min, turn and 2 min more. Place in a small bowl with a lid. The remaining heat will finish it that way.

A bit more sesame oil in the wok and toss the chopped veggies in. 2 min, the 40 ml veg stock, 2 tbsp Oyster sauce and the mung bean sprouts. Get the turkey back in and stir well.

Some leftover rice and parsley to finish.

Ingredients for 1:

190 g turkey breast

Wok seasoning, pepper

1 carrot

1 white of a leek

1 red onion

1 tsp garlic ginger paste

3 tbsp sesame oil

2 tbsp Oyster sauce

40 ml veg stock

Parsley