Turkey and vegetable wok

Turkey and vegetable wok
Turkey and vegetable wok 5 1 Stefano Moraschini


2_09416 WOK Turkey and VEGETABLES INGREDIENTS for 4 PEOPLE 4 Turkey scallops 200 g mushrooms, shiitakes, 250 g of broccoli, 100 g of sugar snap peas, 2 cloves of garlic, 2 spring onions, 200 g of cashew nuts, 2 cm ginger, 8 tablespoons rice wine or sherry, 1 tablespoon cornstarch, 5 tablespoons soy sauce, soybean oil, 2 tablespoons sesame seeds, salt, pepper. Cut the meat into small pieces. Place in a bowl and mix them with the cornstarch and soy sauce. Cover with film and leave to marinate for 30 minutes in the refrigerator. Cut the mushrooms into thin slices; wash the broccoli and divide them into florets; clean the spring onions, remove the green part finely chopped and the rest. Pour a tablespoon of oil in a wok, heat it and tostatevi the cashews for one minute, remove them with a slotted spoon, then let them skip the meat, until it is golden. Always with the slotted spoon remove from the Pan and keep warm. In the same wok for 2 minutes, Saute chopped onions, cloves garlic peeled and crushed and shredded ginger. Add the broccoli florets, mushrooms and sugar snap peas: follow cooking flame for a few minutes. Then add the meat and season with salt and pepper. Stir. Sprayed with wine and simmer a few more minutes. Sprinkle with sesame seeds and mix carefully. Serve accompanied with white rice.

Turkey and vegetable wok


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