The Turkey breast to slice across the grain 1 cm thick slices, slightly repel, then cut into strips. To place them in a bowl, sprinkle with white pepper, pour 1.5 tbsp Kikkoman sauce, cover and let stand for 25-30 minutes.

During this time, prepare the vegetables. Eggplants we shall cut strips and sprinkle with salt to remove bitterness. I didn't do it because the variety was not bitter.

Carrots grate on a coarse grater long strips, onion cut long petals, tomato as well.

Warm up a pan with vegetable oil, fry the garlic, pre-flattened it with a knife blade. Then remove the garlic, instead, put the Turkey meat and quickly fry on high heat. Then add the onions, a minute later, the carrots, mix everything carefully, continue to fry for a few minutes. Add eggplant and tomato, red pepper, paprika, 1.5 tbsp Kikkoman sauce, vinegar and sugar. If necessary, and salt. Stir, cover with a lid for a minute to soak in the spices and sauce.

Finally add the chopped greens and immediately turn off the heat.