This recipe is Sichuan in concept, but without the excessive oiliness that often characterizes the food of China's western provinces. More Holiday Turkeys

February 1997


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.

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.