Hot and Tart Turkey
- SERVINGS: 2
This recipe is Sichuan in concept, but without the excessive oiliness that often characterizes the food of China's western provinces.
More Holiday Turkeys
- 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.
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.