Recipes

Hot and Tart Turkey

Name: Hot and Tart Turkey
Cook time: 35 min
Total time: 35 min
Ingredients: 1/4 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

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Seasoned with sherry, vinegar, ginger, chiles, and Sichuan peppercorn oil, this recipe is inspired by Sichuan cooking.

By

Eileen Yin-Fei Lo

Updated on November 14, 2022

Cook Time:

35 mins

Total Time:

35 mins

Yield:

2

Ingredients

For the Sauce

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

For the Stir-Fry

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

Directions

Combine sauce ingredients in a bowl,
Add chicken stock to a wok and bring to a boil over high heat. Add turkey and cook, stirring, until just opaque, about 2 minutes. Drain turkey and set aside 1 tablespoon of stock; reserve remaining stock for another use.
Wipe out wok and set it over high heat for 40 seconds. Add Sichuan peppercorn oil and when a wisp of white smoke appears, add garlic, ginger and salt. Stir-fry for 10 seconds. Add scallions and Thai chiles and stir-fry for 30 seconds. Add celery, cucumber and red pepper and stir-fry until crisp-tender, about 1 minute. Add reserved 1 tablespoon stock and turkey and cook for 1 minute. Add wine and cook for 30 seconds.
Make a well in the center of wok; stir sauce and add it to well. Stir in vegetables and turkey and cook until thick and bubbling. Serve immediately.

Suggested Pairing

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.