- 1/4 cup chicken stock
- 3 tablespoons ketchup
- 2 teaspoons Shao-Hsing wine or dry sherry
- 2 teaspoons cornstarch
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons white vinegar
- 1/4 teaspoon salt
- Freshly ground white pepper
- 3/4 cup chicken stock
- 6 ounces turkey cutlets, cut into 2-by-1-inch strips
- 1 teaspoon Sichuan Peppercorn Oil
- 1 1/2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1/4 teaspoon salt
- 6 scallions, white parts only, sliced diagonally 1/4 inch thick
- 2 to 3 Thai chiles, thinly sliced (with seeds)
- 2 celery ribs, cut into 2-by- 1/4 -inch matchsticks
- 1 medium cucumber—peeled, seeded and cut into 2-by-1/4-inch matchsticks
- 1/2 medium red bell pepper, cut into 2-by-1/4-inch matchsticks
- 1 tablespoon Shao-Hsing wine or dry sherry
- Combine all of the ingredients in a medium bowl.
- Add the chicken stock to a wok and bring to a boil over high heat. Add the turkey and cook, stirring, until just opaque, about 2 minutes. Drain the turkey and set aside 1 tablespoon of the stock; reserve the remainder for another use.
- Wipe out the wok and set it over high heat for 40 seconds. 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. Add the scallions and Thai chiles and stir-fry for 30 seconds. Add the celery, cucumber and red pepper and stir-fry until crisp-tender, about 1 minute. Add the reserved 1 tablespoon stock and the turkey and cook for 1 minute. Add the wine and cook for 30 seconds.
- Make a well in the center of the wok; stir the sauce and add it to the well. Stir in the vegetables and turkey and cook until thick and bubbling. Serve immediately.
One Serving Calories 239 kcal, Total Fat 3.5 gm, Saturated Fat .7 gm.
Turkey is usually mild; this dish is anything but. Fiery and sweet, it needs a slightly sweet wine for balance. Look to Germany for an aromatic, not-quite-dry Riesling, such as the 1995 Carl Graff Urziger Schwarzlay QbA or the 1995 Heyl Schloss Mathildenhof Kabinett.