Hot and tart turkey Recipe

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Hot and tart turkey

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Asian, Oriental, Poultry, Tarts & Pies, Turkey

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Ingredients:

Procedures:

1	Peppercorn oil---- heat a wok over high heat for 30 seconds.
2	Add teh peppercorns, reduce the heat to low and stir until fragrant, about 2 minutes.
3	Add the oil and bring to a boil over moderate heat.
4	Reduce the heat to moderately low and cook until the peppercorns blacken, 4 to 5 minutes.
5	Strain the oil.
6	(make ahead: the oil cna be stored in a cool place for up to 2 months).
7	Per teaspoon: 41 calories, 4.6 gm fat, saturated .8 gm.
8	Hot and tart turkey---- Make the sauce: combine all of the ingreadients in a medium bowl.
9	Add the chicken stock to a wok and bring to a boil over high heat.
10	Add the turkey and cook, stirring, until just opaque, about 2 minutes.
11	Drain the turkey and set aside 1 tablespoon of the stock.
12	Wipe out the wok and set it over high heat for 40 seconds.
13	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.
14	Add the scallions and thai chiles and stir-fry for 30 seconds.
15	Add the celery, cucumber and red pepper and stir-fry until crisp-tender, about 1 minute.
16	Add the reserved 1 tablesppon stock and the turkey and cook for 1 minutes.
17	Add the wine and cook for 30 seconds.
18	Make a well in the center of the wok; stir the sauce and add it to the well.
19	Stirr the vegetables and turkey into the sauce and cook until bubbling.
20	Serve immediately.
21	One serving: 239 calories, 3.5 gm fat, saturated .7 gm