350 g thin turkey escallops, 250 g carrots, 1 leak, 1 small pointed cabbage, 200 g fresh shiitake mushrooms, 2 sticks of celery, 1 piece of fresh ginger, 1 red chili pepper, 2 cloves of garlic, 4 tblsp. sunflower oil, 1 tblsp. dark sesame oil, 50 g unsalted cashew nuts, About 1/2 cup poultry stock, 1 tblsp. sugar, 2 tblsp. soy sauce, Sea salt, A little rice vinegar or white wine vinegar, 1/2 tsp. cornstarch, A little coriander or smooth parsley
Pat the meat dry and cut it into narrow, bite-sized pieces. Clean the vegetables. Peel the carrots, cut the white part of the leek in half lengthwise and wash thoroughly. Cut the cabbage into quarters and remove the core. Cut away the stalks of the mushrooms. Separate the sticks of celery. Cut the carrots into matchstick-sized sticks, the leak, cabbage and mushrooms into thin strips, and the celery into thin slices.
Peel the ginger, cut the chili pepper as required, removing the seeds and flesh on the inside. Peel the garlic, dice everything very finely and mix together. Heat both the oils in the work and first roast the cashew nuts. Remove them from the wok and place them to one side. Fry the meat in the oil for 1 minute, stirring it all the time, then remove it from the wok.
Place the vegetables together with the seasoning mixture in the wok, heat briefly, deglaze with the broth and simmer, stirring continuously, until they are al dente. Add the meat and cashew nuts, heat again, then season with sugar, soy sauce and sea salt. Stir the vinegar and cornstarch smooth and pour on to the vegetables, boil briefly and sprinkle with coriander or parsley leaves.
