Kalkunschnitzel i wok

Ingredients for Kalkunschnitzel i wok

Instructions for Kalkunschnitzel i wok

To prepare the Kalkunschnitzel i wok recipe, please follow these instructions:

Half lengthy limescale zippers, then cut them across in fine strips, only 1 cm wide.

Clean the spring buds; Cut all faded parts and roots away. Rinse the onions, half the thickest pieces along, cut them into 2-3 cm long pieces. Peel the carrots and cut them into slices.

Rinse the pepper, half past it. Cut the seed roll out and flush the cores. Cut the peppers into large pieces. Peel the ginger and cut it into slightly smaller pieces. Then bring both the pepper and ginger into the minihacket, add the olive oil, coriander and cumin sauce. Purge it to a mash. Mix lemon juice and turmeric i. Taste it with sambal oelek.

Put the wok on the stove. First heat it up without oil. Add the nuts and shake them quickly with stirring. As soon as they begin to smell delicious - and at least before they turn black - they will wake up again.

Now the oil in the wok, spring bulbs and carrots must be added and stirred with stirring. After 3-4 minutes they are pushed along the edge. Pour 1-2 tablespoons of oil into the middle of the wok and raise the meat strips - but not long, no more than 1 minute. Mix with vegetables from the sides of the wok, stir the pepper and add a few spoonfuls of water. Let it slip again for 2 minutes. Sprinkle with roasted nuts before serving.

Tastes well with: rice - and then it's simply to be eaten with sticks!