Hot And Tart Turkey
asian, chinese, low-fat
----SAUCE----
1/4 cup chicken stock
3 tablespoon ketchup
2 teaspoon shao-hsing wine or dry sherry
2 teaspoon cornstarch
1 1/2 teaspoon white vinegar
1/4 teaspoon salt
1 fresh ground white pepper
----TURKEY----
3/4 cup chicken stock
6 oz turkey cutlets; cut into strips 2 by 1 in
1 teaspoon sichuan peppercorn oil
1 1/2 teaspoon garlic; minced
1 teaspoon ginger; minced
1/4 teaspoon salt
6 scallion; white only, sliced diag
2 thai chiles or jalapeno; thinly sliced
2 celery ribs; cut into strips, 2 by 1/4
1 medium cucumber; peeled, seeded, cut 2 by
1/2 medium red bell pepper; cut into strips, 2 by 1/4
1 tablespoon shao-hsing wine or dry sherry
----SICHUAN PEPPERCORN OIL----
2 tablespoon sichuan peppercorns
1 cup peanut oil
Peppercorn Oil---- : Heat a wok over high heat for 30 seconds. Add teh peppercorns, reduce the heat to low and stir until fragrant, about 2 minutes. Add the oil and bring to a boil over moderate heat. Reduce the heat to moderately low and cook until the peppercorns blacken, 4 to 5 minutes. Strain the oil. (MAKE AHEAD: The oil cna be stored in a cool place for up to 2 months.) : Per teaspoon: 41 Calories, 4.6 gm fat, saturated .8 gm. : Hot and Tart Turkey---- : 1. Make the sauce: Combine all of the ingreadients in a medium bowl. : 2. 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. : 3. 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 tablesppon stock and the turkey and cook for 1 minutes. Add the wine and cook for 30 seconds. : 4. Make a well in the center of the wok; stir the sauce and add it to the well. Stirr the vegetables and turkey into the sauce and cook until bubbling. Serve immediately. : One serving: 239 calories, 3.5 gm fat, saturated .7 gm.
From: Dick Smith Date: 19 Jan 97 Meal-Master Format Recipes (Mailing List) Ä
Yield: 2 servings