Yield: 4 servings
|1 pounds||Turkey tenderloins, skinless and boneless|
|½ cup||White wine, divided|
|3 tablespoons||Soy sauce, divided|
|\N \N||Ground pepper, to taste|
|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.