600 g small turkey medallions or cutlets (8 small turkey medallions)
salt
pepper
4 tbsp sunflower oil
100 ml vegetable broth
100 g bean sprouts
2 tbsp soy sauce
0.5 tsp chili flakes
1 tsp paprika powder
1 tbsp rice vinegar
Instructions
1. Wash the asparagus, peel the lower part, and cut off the woody ends. Cut the asparagus into 4–5 cm long pieces.
2. Peel and wash the carrots. Slice them into thin rounds first, then cut into 4–5 cm long thin sticks.
3. Wash the spring onions and cut them into 4–5 cm long thin strips.
4. Wash the cilantro, shake it dry, and pick off the leaves. Chop them coarsely and place them on a small plate.
5. Rinse the turkey medallions and pat them dry. Place them between two layers of plastic wrap and flatten them. Season with salt and pepper.
6. Heat 2 tbsp of sunflower oil in a coated pan. Fry the turkey medallions on both sides over medium heat until golden brown. Remove them and keep them warm.
7. Heat the remaining sunflower oil in a wok. Add the asparagus and carrot sticks and fry them, stirring constantly, for 3 minutes.
8. Add the spring onion strips and cook everything for another 2 minutes, stirring constantly. Pour in the vegetable broth and simmer for about 5 minutes over medium heat. Meanwhile, wash the sprouts and let them drain.
9. After 5 minutes, add 150 ml of water to the wok. Season with soy sauce, chili flakes, paprika powder, and rice vinegar. Adjust seasoning with salt and pepper.
10. Stir in the drained sprouts. Cook everything over low heat for another 5 minutes. Plate the vegetables with the turkey medallions, garnish with cilantro, and serve.
Nutrition per serving
kcal: 608
Protein: 81 g · Fett/Fat: 24 g · Carbs: 15 g
Calories, meal plan & shopping list – 7-day free trialGet the app →
Cook this in the MyFoody app →