Name: Turkey with cilantro and cashews
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: International
Ingredients: Turkey breast fillet - 600 g; Unroasted cashews - 100 g; cilantro - 50 g; Hard boiled egg white - 1 pcs.; Dry sherry or rice wine - 1 tbsp.; Soy sauce - 1 tbsp.; Corn starch - 1 tsp.; Vegetable oil for deep frying to taste; Salt to taste

Opinions may vary on cilantro, but there is no doubt about the successful combination of "cilantro - turkey." And if you add cashews to this duo, you get complete harmony.

Cut the turkey into small cubes with a side of 1 cm. Lightly beat the egg white, mix with salt and starch, add the bird and mix so that each piece is covered with protein. Place in the refrigerator for 20 minutes.

In a wok or deep frying pan with a thick bottom, heat a layer of oil about 3cm thick over high heat (it should start to smoke).

Add turkey in batches and cook over high heat, stirring to prevent pieces from sticking, until white, 2 minutes. Remove to paper towels with a slotted spoon and drain.

Carefully drain the oil from the wok, strain a couple of tablespoons of this oil back into the wok and return to the heat. Add coarsely chopped cashews and fry over medium heat for 1 minute.

Pour the sherry and soy sauce into the wok, bring to a boil, add the turkey and cook for another 2 minutes. Add coarsely chopped cilantro leaves, stir, remove from heat and serve immediately.

Turkey with cilantro and cashews

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Turkey with cilantro and cashews

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