Preparation method

  • Season the maize poulard with salt and pepper and fry in some rice oil, cook in a preheated oven at 120°C for about 12 minutes.
  • Sweat the onion strips in a wok, add the asparagus, season, fill with the asparagus stock and add the edamame.
  • Fry the vegetables and mushrooms in a separate pan, season with the soy sauce, then put the vegetables and mushrooms in the wok with the asparagus.
  • Stir through and add the curry sauce.
  • Cut the chervil and tarragon and add to the vegetables just before the end.
  • Arrange the vegetables, put on the cut maize poulard breast and garnish. 5. Lightly fried potato gnocchi go well with this dish.


  • 10 pcs. maize poulard breast
  • 30 ml rice oil Golden Turtle for Chef™ (Art. 60354)
  • 30 spears white asparagus, peeled and sliced
  • 3 pcs red onions, cut into strips
  • 300 g Asian Wok Vegetable Mixture Golden Turtle for Chef™ (Art.60612)
  • 300 g Shiitake Mushrooms Golden Turtle for Chef™ (Art.60626 )
  • 300 g king trumpet mushrooms, sliced
  • 200 g Edamame Golden Turtle for Chef™ (Art.60620)
  • 100 ml asparagus stock
  • 500 ml yellow curry sauce Golden Turtle for Chef™ (Art.60425)
  • 30 ml gluten-free soy sauce Golden Turtle for Chef™ (Art.60332)
  • Chervil and Tarragon

Useful information

  • Costs p. portion: approx. €3.80
  • Energy p.portion approx. 337kcal**
  • Preparation time: approx. 30 Min.


Wheat, Soy, Coriander


The frozen mushrooms from Golden Turtle for Chef™ are a very good alternative for dried mushrooms.