Stir fry is a traditional Asian food machinery quick Browning of ingredients in hot oil in a deep frying pan with sloping walls (a wok) while stirring. It is not necessary to roast the vegetables until tender – they should be slightly crispy and the meat cook until tender, stirring constantly – it will stay juicy. You can serve this dish with noodles or boiled rice.
- Servings: 4
- Cooking time: 30 Minutes
- Turkey breast or duck breast — 400 grams
- Onion — 1 piece
- Red sweet pepper — 2 pieces
- Peas in pods (or green beans) — 150 grams
- Ginger root — 50 grams
- Spicy red pepper — 1 piece
- Fresh cilantro — 1 bunch
- Soy sauce — 50 ml
- Ground cinnamon — 0,5 tablespoons
- Cloves — 0,5 teaspoons
- Fennel seeds — 0,5 teaspoons
- Vegetable oil — 2 tablespoons
Method of preparation
Duck breast cut into long slices thick as a finger, place it into a bowl, add soy sauce and spices, stir.
Bell peppers peel cut into strips, shred into strips peeled ginger root, onion cut into wedges, hot pepper remove seeds and finely slice.
Heat half the oil in a frying pan or wok and quickly stir-fry duck meat. Place it into a bowl.
Add to the pan the remaining oil and quickly fry the chopped onion, then the pepper and pea pods (large, cut lengthwise), actively stirring, then add the ginger.
Return the shanks to the pan, mix with vegetables, season to taste and sprinkle with chopped cilantro.