Hot and Tart Turkey

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

Cook Time:
35 mins
Total Time:
35 mins


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


  1. Combine sauce ingredients in a bowl,

  2. 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.

  3. 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.

  4. 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.

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