Donnerstag, 9. Mai 2013

Lime Turkey WOK

The winter is over!
It was quite fun cooking during that cold season. The food is always very heavy and strong, what is really the best when you come from a walk in the cold cold air.
But I am looking forward so much to the springtime, and I prefer now light food. We love to cook in our WOK, so here we go, this is our first WOK food this year!
Lime Turkey WOK
(serves 2)

> 200 grams
turkey cutlet
> 1 lime, untreated (you need the peel)
> 1 stick of lemongrass
> 1 piece of ginger (size: half of a thumb)
> 1
garlic clove
> Pepper
> 150 grams fresh mushrooms (I prefer oyster mushrooms)
> 150 grams PakChoy
> 2 Tbsp oil
> 3 Tbsp fishsauce
> 2 Tbsp Ketjap Manis
> 6 Tbsp chicken stock

150 grams rice, dry

>> Prepare rice (instruction HERE)

>> Cut the meat into stripes.
>> Wash
lime with hot water. Grate the peel and press the juice.
>> Cut the top of the
lemongrass, quarter lengthwise and chop into little pieces
>> Peel ginger and
garlic and chop also into little pieces. Mix with 1 Tbsp limejuice, limepeel, pepper and lemongrass and rub into the meat. Put into fridge until you need it.
>> Cut mushrooms and PakChoy into large stripes.

>> Heat WOK until very hot, add oil and heat it until hot.
>> Add meat and fry 3 minutes until lightly golden brown.
>> Take out meat off the pan and put mushrooms in the rest of the oil. Stir and fry 2 minutes.
>> Add PakChoy, stir one more minute.
>> Add fishsauce, Ketjap Manis, stock and 2 Tbsp
>> Add meat and let cook for 3 more minutes.
>> Add once more pepper.

> Serve with rice!

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