One-Pan Turkey Wing with Napa Cabbage and Bamboo Shoots
Autor: Andrii M.
- Cynamon7 g17 kcal
- Kapusta pekińska1 główka144 kcal
- Koncentrat pomidorowy205 ml168 kcal
- Majeranek1 pęczek16 kcal
- Olej roślinny15 ml133 kcal
- Papryka wędzona7 g20 kcal
- Pędy bambusa140 g38 kcal
- Ryż brązowy189 g694 kcal
- Ser paneer49 g157 kcal
- Skrzydełko z indyka1 szt.493 kcal
- Sól6 g0 kcal
- Trawa cytrynowa1 szt.15 kcal
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Sicilian-inspired comfort food: tender turkey wing paired with napa cabbage and bamboo shoots and brown rice, finished with marjoram and lemongrass and a hit of smoked paprika and cinnamon. 1. Pat the turkey wing dry and season with salt, smoked paprika and cinnamon. 2. Heat vegetable oil in a heavy pan and sauté the turkey wing until it develops a deep golden crust, about 10 minutes. 3. Add napa cabbage and bamboo shoots to the pan and cook until just tender, stirring in marjoram and lemongrass for fragrance. 4. Cook the brown rice separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of tomato paste and a scattering of paneer before serving hot.