Hot & tart turkey
Yield: 2 Servings MMM
Ingredients:
- 1/4 c Chicken stock
- 3 tb Ketchup
- 2 ts Shao-Hsing Wine or Dry -Sherry
- 2 ts Cornstarch
- 1 1/2 ts White vinegar
- 1/4 ts Salt
- 1 Fresh ground white pepper MMMMM---------------------------TURKEY--------------------------------
- 3/4 c Chicken stock
- 6 oz Turkey cutlets; cut into -strips 2 by 1 in
- 1 ts Sichuan Peppercorn Oil
- 1 1/2 ts Garlic; minced
- 1 ts Ginger; minced
- 1/4 ts Salt
- 6 Scallion; white only sliced - diag 1
- 2 Thai chiles or jalapeno; -thinly sliced
- 2 Celery ribs; cut into -strips
- 2 by 1/4
- 1 md Cucumber; peeled seeded -cut 2 by
- 1/2 md Red bell pepper; cut into -strips
- 2 by 1/4
- 1 tb Shao-Hsing wine or dry -sherry MMMMM-------------------SICHUAN PEPPERCORN OIL------------------------
- 2 tb Sichuan peppercorns
- 1 c Peanut oil
Instructions:
Peppercorn Oil---- Heat a wok over high heat for 30 seconds. Add teh peppercorns reduce the heat to low and stir until fragrant about 2 minutes. Add the oil and bring to a boil over moderate heat. Reduce the heat to moderately low and cook until the peppercorns blacken 4 to 5 minutes. Strain the oil. (MAKE AHEAD: The oil cna be stored in a cool place for up to 2 months.) Per teaspoon: 41 Calories 4.6 gm fat saturated .8 gm. Hot and Tart Turkey---- 1. Make the sauce: Combine all of the ingreadients in a medium bowl. 2. Add the chicken stock to a wok and bring to a boil over high heat. Add the turkey and cook stirring until just opaque about 2 minutes. Drain the turkey and set aside 1 tablespoon of the stock. 3. Wipe out the wok and set it over high heat for 40 seconds. Add the Sichuan Peppercorn Oil and when a wisp of white smoke appears add the garlic ginger and salt and stir-fry for 10 seconds. Add the scallions and Thai chiles and stir-fry for 30 seconds. Add the celery cucumber and red pepper and stir-fry until crisp-tender about 1 minute. Add the reserved 1 tablesppon stock and the turkey and cook for 1 minutes. Add the wine and cook for 30 seconds. 4. Make a well in the center of the wok; stir the sauce and add it to the well. Stirr the vegetables and turkey into the sauce and cook until bubbling. Serve immediately. One serving: 239 calories 3.5 gm fat saturated .7 gm.
