Turkey Vegetable Pan From the Wok

For the turkey vegetable stir-fry, cut the turkey breast into small cubes.

Heat the wok, brush with oil and fry the turkey breast cubes. Remove and keep warm.

Clean and grate the carrot. Cut the bell bell pepper into cubes, mushrooms into leaves, Chinese cabbage and leek into noodles.

Then add the carrots to the wok and sauté. Gradually add peppers, mushrooms, Chinese cabbage and leeks.

Roast everything until al dente. Add the meat and season the turkey-vegetable pan with soy sauce, pepper and ketchup, salt if necessary.

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