Ingredients for 2 servings:
20 g coconut oil or clarified butter
300 g turkey cutlets, cut into strips
125 g red bell bell pepper, cut into strips
100 g carrot, cut into strips
200 g brown mushrooms, quartered
Mix 3 tsp dark soy sauce and pressed garlic
1 tbsp. light soy sauce
1 tsp. fruity sambal oelek
1 tsp. fresh ginger, grated
100 g mung bean sprouts
150 g romaine lettuce, cut into 3-4 cm wide strips
Heat the coconut oil in a wok and sear the turkey for 2-3 minutes. Add the
vegetables (except bean sprouts) and stir-fry for 4-5 minutes.
Then add the seasonings and bean sprouts and stir-fry for another 2-3 minutes.
Arrange the lettuce leaves on plates and spread the warm stir-fry dish on top.