Turkey Cutlets with Vegetables From the Wok

For turkey cutlets, briefly wash and dry turkey cutlets. Cut across the grain into narrow, bite-sized slices.

Toss with curry, pepper, salt, soy sauce, Worcester sauce, crushed garlic and oil and marinate in the refrigerator for at least 2 hours with the lid closed.

Slice the carrots and leeks. Cut the beans into 2 cm long pieces. Cut the bell bell pepper into strips and then into bite-sized pieces.

Heat the wok, add oil. Add the beans first, then the leeks, peppers, carrots, peas and lastly the bean sprouts to the wok. Sprinkle lightly with China spice and stir-fry until cooked through. Arrange on plates.

Place the turkey in the center of the wok and sauté, turning several times. Extinguish with wine and serve together with the vegetables.

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