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Hot & Tart Turkey

Category: Oriental

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

MMMMMSAUCE

1/4 cup Chicken stock
3 tbsp Ketchup
2 tsp Shao-Hsing Wine or Dry Sherry
2 tsp Cornstarch
1 1/2 tsp White vinegar
1/4 tsp Salt
1 Fresh ground white pepper

MMMMMTURKEY

3/4 cup Chicken stock
6 oz Turkey cutlets, cut into strips 2 by 1 in
1 tsp Sichuan Peppercorn Oil
1 1/2 tsp Garlic, minced
1 tsp Ginger, minced
1/4 tsp 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 medium Cucumber, peeled, seeded, cut 2 by
1/2 medium Red bell pepper, cut into strips, 2 by 1/4
1 tbsp Shao-Hsing wine or dry sherry

MMMMMSICHUAN PEPPERCORN OIL

2 tbsp Sichuan peppercorns
1 cup 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.