OTHER LANGUAGES: German
This time I have a tasty Asian wok dish with turkey breast for you. The recipe is healthy and fresh due to the different kinds of vegetables I use. Also nice to look at 🙂 This dish is not only delicious, it is cooked in no time. Let’s start! Find the Turkey wok recipe at the end of this site…
1. Good Preparation is half of the Wok!
My turkey wok recipe is easy and quick to make and with the right preparation, nothing can go wrong. And when cooking a wok, preparation is the most important part. Everything has to be cut first as the ingredients come into the pan one after the other. Otherwise the turkey will get dry or the vegetables too dark.
The preparation is very important when cooking a wok dish. Once the pan is hot, things must go quickly!
That’s why I start with the chopping. My cooking tip: grab a friend and cut together! 😉 A problem shared is a problem halved.
I cut the shiitake mushrooms and the bell pepper into pieces, then I halve the snow peas and tear in the kaffir leaves.
I cut off one slice of the ginger and cut it in very tiny pieces. Then I cut the carrot into thin strips. As you can see in my video, I use a special peeler for carrots that makes wonderful strips. I don’t peel the carrots before and normally use them with the skin. If you want to eat the skin too, take really fresh carrots, ideally organic ones.
I cut off the stalks of the pak choi, but it’s okay if you can’t get all of it and a little bit of the hard part stays. I use young garlic for my recipe. Why young garlic? It has a very smooth taste compared to normal garlic, perfect for the turkey wok.
Young garlic has a smooth taste, so even most people who don’t like normal garlic like this one
2. The Wok is hot – let’s start the Show with Turkey!
Turkey breast is great because there a many ways to cook it. In addition it is perfect for a healthy lifestyle so you can eat more of it.
Because I’m already in a chopping mood, I also cut the turkey into small pieces now.
What do you think I should brown first?
You thought of the meat, right? I’m sorry but this time the mushrooms come first. I sear them in a dash of oil. Then I add the bell pepper and the sugar peas. I stir a little and add the carrots next.
Then it is time for the turkey pieces. Maybe you have to add a little oil too. Now only the young garlic, ginger and pak choi leaves are missing. All vegetables are in!
2.1 Something is still missing: our sauce!
Our wok is almost finished. We refine the vegetable with coconut milk and add a little of the rice water. The water I cooked the rice in earlier is perfect to thicken the sauce because it contains starch.
Tamari soy sauce doesn’t contain traces of wheat so it is perfect for people who are intolerant to gluten.
Now I add some soy sauce. I like the Tamari soy sauce from my favorite Asian shop at the “Naschmarkt” in Vienna. It is suitable for people with allergies and who are intolerant to gluten.
In the end I put a lid on the pan and let my turkey wok cook a little. Before serving, I stir in the cut coriander. If you don’t like coriander, just don’t use it. Personally I love it!
With this recipe you get a fantastic meal that is ready in just half an hour. Have fun cooking!
3. Cooking video: Turkey wok
4. Recipe for the turkey wok
OTHER LANGUAGES: German