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.

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