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 |
| Ground pepper, to taste | |
| 1 tablespoon | Sugar |
| 2 teaspoons | Rice vinegar |
| 2 cups | Chinese noodles, hot |
| Carrot, cut in flower shapes | |
| Cilantro sprigs | |
| 1½ tablespoon | Vegetable oil |
| 1 | Garlic clove, minced |
| 1 teaspoon | Fresh ginger root, minced |
| 2 | Carrots, shredded |
| ⅓ pounds | Green beans, split lengthwise, lightly steamed |
| ½ cup | Scallions, thinly sliced |
| Scallions, cut in flower shapes |
OPTIONAL
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.