Recipes Hot and Tart Turkey Be the first to rate & review! Seasoned with sherry, vinegar, ginger, chiles, and Sichuan peppercorn oil, this recipe is inspired by Sichuan cooking. By Eileen Yin-Fei Lo Eileen Yin-Fei Lo Eileen Yin-Fei Lo was a chef, instructor, writer, cookbook author, and Chinese culinary authority in New York City and New Jersey. She authored more 11 cookbooks, taught chefs to cook Chinese cuisine, and hosted tours of Chinatown. Food & Wine's Editorial Guidelines Updated on November 14, 2022 Print Rate It Share Share Tweet Pin Email 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. Rate it Print