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Liczba porcji:
6 porcje

15 minut

Czas gotowania:
20 minut


• 450g skinless turkey breast cut into small cubes
• 80g chestnut mushrooms, chopped
• 220g water chestnuts finely chopped
• 1 small red onion, sliced
• 1 red pepper, sliced into small chunks
• 1 tbsp olive oil
• 2 tbsp sesame oil
• 2 cloves of garlic, minced
• 1 tbsp light soy sauce
• 60ml hoisin sauce
• 1 tbsp rice wine vinegar
• 1 tbsp sriracha
• 2 tsp fresh ginger, finely grated
• 1 Del Monte lettuce, separated into whole leaves
• 1 small pot of sour cream


1)Grab your favourite wok, add one tablespoon of sesame oil and crank up the hob to a medium heat. 2)Drop in the cubed turkey breast and cook thoroughly until the edges start to brown – then remove from the wok onto a piece of kitchen paper to absorb any excess oil. 3)Drizzle the vegetable oil into the pan and sweat the onion, pepper, mushrooms and garlic until they start to soften. 4)Now it’s time to make the spicy sauce! Into a bowl tip the other tablespoon of sesame oil, hoisin sauce, soy sauce, rice wine vinegar, sriracha and ginger then whisk until it’s all combined. 5)Pour the sauce into the wok, add the turkey back in and top it off with the water chestnuts. Mix so it’s all coated and heat until it’s piping hot. 6)Separate the lettuce into whole leaves, spoon the mixture into each one and dollop the sour cream on top to serve.

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