• 350 g turkey meat diced
• 1 fennel
• 150 g carrots
• 100 g crimini mushrooms
• 1 bell pepper
• 2 spring onions
• 1 fresh thyme
• 1/4 chili
• 3 slices of ginger, finely chopped
• 2-3 tbsp. soy sauce
• 1-2 tbsp. olive oil
• Salt and pepper

Cut the fennel, carrots, pepper, mushrooms, spring onion and chili into thin strips. Heat the wok and drizzle with oil. When the oil is hot, add the turkey. Brown for a minute, and then stir-fry the turkey until it has turned white and is nearly cooked. Add the vegetables, ginger, garlic, thyme and chli. Stir fry for a couple of minutes. Add soy, salt and pepper to the taste. Serve with cooked bulgur.

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