🍽️ Stir-Fried Vegetables with Fried Turkey and Rice

Name: Stir-Fried Vegetables with Fried Turkey and Rice
Total time: 30 min
Yield: 4 servings
Ingredients: Pork breast fillet 600 g; Shallots 3 pcs.; Zucchini 2 pcs.; Mushrooms, brown 500 g; Jasmine rice 300 g; Salt pinch; Garlic cloves 1 pcs.; Oil 3 tbsp; Soy sauce 3 tbsp; Pepper, black ground pinch; Vegetable broth 100 ml

408 kcal · 30 min · 4 servings

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Ingredients

Pork breast fillet 600 g
Shallots 3 pcs.
Zucchini 2 pcs.
Mushrooms, brown 500 g
Jasmine rice 300 g
Salt pinch
Garlic cloves 1 pcs.
Oil 3 tbsp
Soy sauce 3 tbsp
Pepper, black ground pinch
Vegetable broth 100 ml

Instructions

1. Rinse the turkey breast fillets under running water.
2. Pat the meat dry with a kitchen towel.
3. Cut the turkey breast into thick strips.
4. Halve the shallots and remove the outer skin.
5. Cut the shallot halves into quarters.
6. Wash the zucchini thoroughly.
7. Remove the hard ends of the zucchini.
8. Slice the zucchini into round slices.
9. Cut the zucchini slices into thick sticks.
10. Wipe the mushrooms with kitchen paper if necessary.
11. Slice the mushrooms.
12. Put the rice into a pot.
13. Pour about 450 ml of salted water over the rice.
14. Bring the water with the rice to a boil.
15. Reduce the heat to low to medium.
16. Cook the rice for approx. 10 minutes.
17. Peel the garlic.
18. Slice the garlic thinly.
19. Heat the oil in a frying pan or wok.
20. Set the heat to medium to high.
21. Fry the turkey strips for about 4 minutes.
22. Deglaze the meat with soy sauce.
23. Season the dish with pepper.
24. Remove the turkey from the pan.
25. Place the turkey on a plate to the side.
26. Do not clean the pan.
27. Reheat the pan over medium heat.
28. Fry the garlic in the remaining pan juices.
29. Add the shallots, zucchini, and mushrooms.
30. Fry the vegetables for around 4 minutes.
31. Dissolve broth powder in water if necessary.
32. Pour the broth over the vegetables.
33. Put the turkey back into the pan.
34. Cover the pan.
35. Simmer everything for approx. 4 minutes.
36. Season the stir-fry vegetables with soy sauce.
37. Salt the dish to taste.
38. Pepper the dish to taste.
39. Plate the stir-fry vegetables.
40. Serve the vegetables together with the rice.

Nutrition per serving

kcal: 408
Protein: 42 g · Fett/Fat: 11 g · Carbs: 39 g