Maple-Glazed Turkey with Cashews
people
- 300 g turkey fillet
- 200 g basmati or Thai rice
- 1 red bell pepper
- 85 g cashew nuts
- 1 clove garlic
- 3 tbsp flour
- 1 egg yolk
- 2 tbsp maple syrup
- 6 tbsp salty soy sauce
- 2 tbsp wine vinegar
- 4 tbsp water
- 1 spring onion
- 3 tbsp sunflower oil
- 1 tsp salt
- Prepare the rice in 750 ml salted cold water. Bring to a boil over a high heat, then cook for 12 minutes over a medium-low heat. Set aside.
- Mix the egg yolk with crushed garlic and flour. Cut the turkey into small pieces and mix with the egg mixture.
- Mix the maple syrup, soy sauce and wine vinegar with 4 tbsp water.
- Chop the onion and pepper into small pieces.
- In a hot pan, fry the meat with 3 tbsp oil over a high heat for 5 minutes. Add the peppers and continue cooking for 2-3 minutes. Sprinkle with cashew nuts, mix, add the onion and sauce and cook for a further 30 seconds. Serve with rice.
