For ➋ piece of ginger root (approx. 1 cm), grated
2 tbs sherry (or mirin)
2 tbs soy sauce
1 ts sambal
1 ts lemon juice
200 g turkey fillet
500 g pointed cabbage
1 small yellow pepper
2 balls of ginger (e.g. sushi ginger)
1 tbs oil
1 clove of garlic
½ orange juice
salt & pepper
Peel the piece of ginger root and grate it finely.
Make a marinade of the ginger root, the sherry (or mirin), the soy sauce, the sambal and the lemon juice.
Cut the turkey fillet into cubes.
Marinate the meat in the mixture for 1 h in the refrigerator.
Clean the pointed cabbage and cut the pointed cabbage into strips.
Clean the pepper and cut into cubes.
Cut the ginger into small pieces.
Heat the oil in a wok and stir-fry the turkey in it for a few m until brown.
Squeeze the garlic clove over it.
Add the bell pepper, pointed cabbage, ginger and orange juice and stir fry the dish for another 8 m until done.
Season the dish with salt and pepper.
