Hot & tart turkey
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Chicken stock |
| 3 | tablespoons | Ketchup |
| 2 | teaspoons | Shao-Hsing Wine or Dry Sherry |
| 2 | teaspoons | Cornstarch |
| 1½ | teaspoon | White vinegar |
| ¼ | teaspoon | Salt |
| 1 | Fresh ground white pepper | |
| ¾ | cup | Chicken stock |
| 6 | ounces | Turkey cutlets; cut into strips 2 by 1 in |
| 1 | teaspoon | Sichuan Peppercorn Oil |
| 1½ | teaspoon | Garlic; minced |
| 1 | teaspoon | Ginger; minced |
| ¼ | teaspoon | 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 |
| ½ | medium | Red bell pepper; cut into strips, 2 by 1/4 |
| 1 | tablespoon | Shao-Hsing wine or dry sherry |
| 2 | tablespoons | Sichuan peppercorns |
| 1 | cup | Peanut oil |
Directions
SAUCE
TURKEY
SICHUAN PEPPERCORN OIL
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, 4⅗ gm fat, saturated ⅘ 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, 3½ gm fat, saturated .7 gm.