Chop Suey

Bring some water to a boil in a saucepan. Wash the shiitake mushrooms thoroughly, pour the boiling water over them and leave them to soak for about 30 minutes.

Remove the parsley leaves from the stems, dry them and chop finely. Wash and chop the lemongrass stalk. Drain the bamboo shoots thoroughly and cut them into thin strips. Wash and drain the soybean sprouts.

Wash the green bell pepper and cut it into four pieces. Remove the seeds and slice the pepper into thin strips. Peel the carrot and cut it into small pieces. Wash the turkey breast and slice it into thin strips.

Mix the cornstarch and dark soy sauce until smooth, then add the turkey strips and coat them thoroughly in the mixture.

Heat a few drops of the sunflower oil in a wok. Add the green pepper, bamboo shoots, soybean sprouts and carrot while stirring continuously, allowing the vegetables to brown well.

Add the turkey together with the cornstarch and soy sauce mixture, followed by the shiitake mushrooms. Stir-fry everything for 5 minutes.

For the final seasoning, add the sesame oil, chopped parsley and chopped lemongrass. Toss everything together well and serve immediately.