A delicious low-carb wok dish. Don’t have soy sauce at home? Then replace it with the same amount of regular soy sauce to which you add a spoonful of honey.
Ingredients
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About 15 snow peas
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300 g turkey breast
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1 tbsp coconut or sesame oil
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1 clove of garlic
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1 shallot
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1 large package (pre-sliced) chestnut mushrooms
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1 pak choi
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1 small tbsp sweet soy sauce
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1 tbsp soy sauce
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2 tbsp lime juice (about 1/2 lime) and some grater
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1 tbsp Thai fish sauce
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Finely chopped coriander or parsley
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cayenne pepper
Preparation
- Remove the strings from the snow peas and cut them into pieces.
- Chop the shallot and garlic .
- Clean the mushrooms and cut them into slices.
- Clean the pak choi and cut it into strips. Keep the greens and stems separate. Make sure the sliced pak choi is bone dry, otherwise too much moisture will get into your dish.
- Mix the seasonings: soy sauce, sweet soy sauce, fish sauce, lime juice and zest.
- Cut the turkey into strips and season with cayenne pepper. Fry them in the wok in half a tablespoon of oil.
- Set the meat aside and add the shallot and garlic. Add the snow peas and let them cook for about 2 minutes.
- Then add the mushrooms and spread them evenly over the wok. Let them evaporate for a while before stirring, otherwise they give off too much moisture. Stir fry the mushrooms and snow peas until al dente.
- Empty the wok and cover the turkey-vegetable mixture to keep it warm.
- Put half a tablespoon of oil in the wok and add the bok choy stalks. Fry them al dente and then add the leaves.
- Season with the sauce and stir in the turkey, mushrooms and snow peas. Let the sauce set for a while while you stir everything well.
- Garnish with the coriander or parsley.
This recipe is from the book Cooking for a size less by Hilde Deweer and Marie Bossuyt, published by Forte Uitgevers.
Number of persons
2
Duration
15 minutes
