Turkey shanghai

Yield: 4 servings

Measure Ingredient
1 pounds Turkey tenderloins, skinless and boneless
½ cup White wine, divided
3 tablespoons Soy sauce, divided
1 tablespoon Cornstarch
\N \N Ground pepper, to taste
1 tablespoon Sugar
2 teaspoons Rice vinegar
2 cups Chinese noodles, hot
\N \N Carrot, cut in flower shapes
\N \N Cilantro sprigs
1½ tablespoon Vegetable oil
1 \N Garlic clove, minced
1 teaspoon Fresh ginger root, minced
2 \N Carrots, shredded
⅓ pounds Green beans, split lengthwise, lightly steamed
½ cup Scallions, thinly sliced
\N \N Scallions, cut in flower shapes


Slice turkey tenderloins into thin strips; place in medium bowl.

Sprinkle with ¼ cup wine, 1 tablespoon soy sauce, cornstarch and pepper; toss co coat with mixture and marinate at room temperature for 15 minutes. In small bowl combine remaining ¼ cup wine, 2 tablespoons soy sauce, sugar, and vinegar; set aside.

Over medium-high heat, heat a wok or large, heavy non-stick skillet.

Slowly add oil; stir in garlic, ginger, and turkey. Stir-fry 3 to 4 minutes until turkey is cooked through. Add carrots, beans, scallions, and reserved wine mixture; cook 1 to 2 minutes longer.

Serve over Chinese noodles, garnished with carrot and scallion flowers and cilantro sprigs, if desired.

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