For the turkey pan Asia first mix the shredded meat in a bowl with soy sauce and marinate for about 15 minutes.
In the meantime, peel and slice the carrots, cut the spring onion and leek into rings.
Brown the meat in a pan and take it out again. In the residue of the pan now briefly roast the vegetables and the peanuts. Deglaze with a good sip of white wine, bring to the boil and add the meat again and simmer for a while. The turkey pan Asia is best served with rice.
Preparation Tip:
If you like it fiery, then season the turkey pan Asia with a piece of finely grated ginger root.