Calories
204 kcal
Protein
12 g
Fat
23 g
Carbohydrates
11 g
Wash the green beans, cut them into several pieces, and boil them in salted water until soft, about 5-7 minutes. Transfer to ice water for 4-5 minutes. Then, put the beans in a colander.
The turkey fillets should be cut into strips and marinated for 30 minutes with soy sauce, salt, red pepper, and chicken seasoning. Then add the starch.
Heat the vegetable oil in a cauldron or a deep frying pan, put the meat into the boiling oil, fry it slightly for 3-4 minutes, then add the garlic, fry a bit more and pour the white wine in. Boil it completely.
After adding the meat to the beans and stirring, season with salt and black pepper. Chop the parsley and mix it into the salad.
If you want to make your salad sour, then add half a teaspoon of vinegar or you can replace it with citric acid.
Quality turkey has different shades of reddish color - it can be both delicate pink and dark red. Red meat has more protein and less fat, while light meat has the opposite, so the best turkey meat is considered to have pink muscle tissue. The skin should be dry, firm, and smooth, but not slippery, as this indicates that the meat has been on the shelf too long. Feel the carcass and press it with your finger - if there is a dent, it means that the meat is far from the first freshness and it is not worth buying.
Bon Appetit!
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