Wok with turkey, mushrooms and shirataki spaghetti
3 servings
25 minutes
This author's wok with turkey, mushrooms, and shirataki spaghetti is a harmony of textures and flavors born from the search for balance between traditional cuisine and modern trends. The lightness of shirataki is complemented by the juiciness of turkey, while mushrooms and eggplants create a rich, earthy aroma. The spiciness of chili pepper adds zest to the dish, while pickled ginger refreshes the aftertaste. Soy sauce and black pepper form deep, rich tones, turning the dish into an eastern symphony of flavors. It’s the perfect choice for those seeking a light yet nutritious meal that warms and invigorates.
1
Cut the eggplant into small cubes and chop the celery coarsely.
- Eggplant: 1 piece
- Celery: 1 stem
2
Chop the onion coarsely.
- Onion: 1 head
3
Cut the mushrooms into four pieces.
- Fresh button mushrooms: 200 g
4
Cut the turkey into small pieces.
- Turkey breast fillet: 300 g
5
Add mushrooms and chicken to the heated oil in the pan, and season with coarse salt.
- Fresh button mushrooms: 200 g
- Turkey breast fillet: 300 g
- Coarse sea salt: pinch
6
Season with black pepper.
- Sea salt: to taste
7
Stir after 3 minutes.
8
After 2 minutes, add eggplant, celery, and onion. Stir again.
- Eggplant: 1 piece
- Celery: 1 stem
- Onion: 1 head
9
Stir after a minute, reduce the heat, and cover with a lid.
10
Add chili pepper after 5 minutes.
- Chili flakes: 0.5 teaspoon
11
Then pour in the soy sauce. Mix.
- Soy sauce: 1.5 tablespoon
12
After a minute, add the spaghetti and mix thoroughly.
- Shirataki spaghetti: 200 g
13
Add ginger and remove from heat.
- Pickled ginger (gari): 15 g
14
Salt to taste. Serve the dish hot.
- Sea salt: to taste