Turkey stir-fry with sweet peppers, shitake mushrooms, Chinese pea pods and tagliatelle
600 g turkey
1 red pepper
100 g shitake mushrooms
50 g Chinese pea pods
100 g tagliatelle
2 dl Delino Dark Soy Wok & Dip sauce
Cut the turkey into equally sized pieces and marinate overnight in Delino Dark Soy Wok & Dip sauce.
Cook the tagliatelle al dente in salted, boiling water. When ready, drain and cool under cold, running water. Add the olive oil and mix.
Blanch the Chinese pea pods in salted, boiling water. Drain and cool under cold, running water.
Stir fry the turkey in a hot wok, then add the vegetables and the remaining Wok & Dip sauce. Right before serving, add the tagliatelle. Season with salt and pepper to taste.