Vegetable Turkey Cutlets From the Wok or Frying Pan

1. turkey breast rinse, dry and cut into narrow strips. Finely dice the onions and garlic. Sambal, juice of one lemon, soy sauce Ölek onions and garlic stir through. Pour marinade over turkey strips and refrigerate for a short time with lid closed.

In the meantime, select spinach, rinse thoroughly and drain (or defrost frozen). Clean fennel, cut in half and slice thinly. Remove the skin from the zucchini, cut into halves or quarters, depending on the size, and then slice into small slices (max. 4-6 cm long). Clean the peppers, cut into quarters and slice into strips.

Toast sunflower seeds in a dry, hot wok (frying pan), set aside. Drain meat, reserving marinade. Heat oil in the wok (frying pan), brown meat in it. Add bell bell pepper, zucchini and fennel, sauté briefly, then pour the chicken soup.

Add spinach and steam for a few minutes. Season with marinade and maybe a little salt and sambal oelek. Serve sprinkled with sunflower seeds.

Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?

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