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🍽️ Pan with Turkey Strips, Leek, and Pineapple

274 kcal · 30 min · 4 servings

Ingredients

• 250 g turkey breast fillet
• 100 g leek
• 1 piece fresh pineapple (approx. 80 g flesh)
• 50 g oyster mushrooms
• 1 organic orange
• 1 red chili pepper
• 1 tbsp oil (e.g. rapeseed oil)
• 50 ml classic vegetable broth
• 1 tsp soy sauce
• pepper
• 0.5 bunch coriander

Instructions

1. 1. Rinse the turkey breast fillet under cold water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the fillet into thin strips using a large knife.
4. 4. Remove the outer leaves and the root end from the leek.
5. 5. Wash the leek thoroughly.
6. 6. Slice the leek into thin rings.
7. 7. Cut the pineapple into small cubes.
8. 8. Clean the oyster mushrooms of dirt or debris.
9. 9. Slice the oyster mushrooms into fine strips.
10. 10. Rinse the orange under hot water.
11. 11. Dry the orange with a cloth.
12. 12. Grate the fine zest from half of the orange.
13. 13. Cut the orange in half.
14. 14. Squeeze the juice from the orange.
15. 15. Cut the chili pepper in half lengthwise.
16. 16. Remove the seeds from the chili pepper.
17. 17. Rinse the deseeded chili pepper.
18. 18. Finely chop the chili pepper.
19. 19. Heat the oil in a large pan or wok.
20. 20. Fry the turkey strips while stirring constantly.
21. 21. Cook the meat for 2 to 3 minutes.
22. 22. Add the leek to the pan.
23. 23. Add the oyster mushrooms to the pan.
24. 24. Add the chili pepper to the pan.
25. 25. Cook the vegetables while stirring for 2 minutes.
26. 26. Add the pineapple cubes to the pan.
27. 27. Pour the vegetable broth into the pan.
28. 28. Pour the orange juice into the pan.
29. 29. Add the grated orange zest to the pan.
30. 30. Season the dish with soy sauce.
31. 31. Season the dish with pepper.
32. 32. Continue to cook the dish while stirring over medium heat.
33. 33. Cook until about half of the liquid has evaporated.
34. 34. Wash the coriander plant.
35. 35. Shake the coriander plant dry.
36. 36. Pluck the coriander leaves from the stems.
37. 37. Chop the coriander leaves coarsely.
38. 38. Fold the coriander leaves into the meat.
39. 39. Serve the pan immediately.

Nutrition per serving

• kcal: 274
• Protein: 34 g · Fett/Fat: 7 g · Carbs: 17 g