Pasta dishes are just always delicious!
Soak mushrooms in cold water for 2 hours and squeeze. Clean bean sprouts, leek and spring onion, remove peel from carrots and turnips. Cut vegetables and morels into narrow strips.
Cut chili pepper in half lengthwise, remove seeds and chop finely. Thinly slice the lemongrass.
2. flatten the turkey cutlets as thinly as possible between cling film.
Mix sunflower and sesame oil and heat, add vegetables and sauté. Sprinkle in chili and lemongrass, deglaze with sake and soy sauce, and bring to a boil. Put in cutlets and stew with lid closed for about 6 min until tender.
Arrange cutlets with vegetables and bring to the table drizzled with stock. Serve with Asian noodles or jasmine rice.
Preparation approx. 40 min
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