Szechuan turkey
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 350 | grams | Turkey (or chicken), thinly sliced * |
| 3 | tablespoons | Peanut oil |
| 2 | tablespoons | Sliced scallions |
| 1 | Clove garlic, sliced | |
| 1 | tablespoon | Minced ginger root, (or 1/4 tsp ginger) |
| 1 | cup | Sliced green bell pepper |
| 2 | tablespoons | Dry sherry |
| ⅜ | cup | Chili sauce with garlic, ** |
| 2 | tablespoons | Soy sauce |
| ⅛ | teaspoon | Tabasco sauce, *** |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Salt |
Directions
* Original recipe called for 3 cups cut-up cooked turkey or chicken (cut in ½" strips). Don't stirfry this, just add at the end.
** Original recipe called for ¼ cup chili sauce plus 2T catchup.
*** Original recipe called for ½ tsp Tabasco! Using chili sauce with garlic, a scant ⅛ tsp is plenty.
[Start rice.]
Heat most of oil in wok. Add thinly sliced turkey; stir?-fry till cooked through. Remove and drain on paper towels.
Add a bit more oil if needed. Add scallions, garlic, ginger root, and bell pepper. Cook for 2 minutes. Stir in sherry, chili/garlic sauce, soy sauce, Tabasco, sugar, and aslt. Add turkey; mix well.
Serve over rice.
Makes 2 generous one-dish servings.
Posted to EAT-L Digest 01 Dec 96 Recipe by: adapted from old newspaper clipping From: Kaye Sykes <kaye_sykes@...> Date: Mon, 2 Dec 1996 09:39:02 +0100