Turkey Shanghai Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Turkey tenderloins, skinless 1 1/2 tb Vegetable oil and boneless 1 Garlic clove, minced
1/2 cup: White wine, divided
1 tsp: Fresh ginger root, minced
3 tbsp: Soy sauce, divided
2: Carrots, shredded
1 tbsp: Cornstarch,
1/3 lbs: Green beans, split
Ground pepper, to taste
-lengthwise, lightly steamed
1 tbsp: Sugar,
1/2 cup: Scallions, thinly sliced
2 tsp: Rice vinegar,
OPTIONAL
2 cup: Chinese noodles, hot
Scallions, cut in flower
Carrot, cut in flower shapes
-shapes,
Cilantro sprigs,
Directions:
Slice turkey tenderloins into thin strips; place in medium bowl.
Sprinkle with 1/4 cup wine, 1 tablespoon soy sauce, cornstarch and
pepper; toss co coat with mixture and marinate at room temperature
for 15 minutes. In small bowl combine remaining 1/4 cup wine, 2
tablespoons soy sauce, sugar, and vinegar; set aside.
Over medium-high heat, heat a wok or large, heavy non-stick skillet.
Slowly add oil; stir in garlic, ginger, and turkey. Stir-fry 3 to 4
minutes until turkey is cooked through. Add carrots, beans,
scallions, and reserved wine mixture; cook 1 to 2 minutes longer.
Serve over Chinese noodles, garnished with carrot and scallion
flowers and cilantro sprigs, if desired.
Source from luhu.jp
Sprinkle with 1/4 cup wine, 1 tablespoon soy sauce, cornstarch and
pepper; toss co coat with mixture and marinate at room temperature
for 15 minutes. In small bowl combine remaining 1/4 cup wine, 2
tablespoons soy sauce, sugar, and vinegar; set aside.
Over medium-high heat, heat a wok or large, heavy non-stick skillet.
Slowly add oil; stir in garlic, ginger, and turkey. Stir-fry 3 to 4
minutes until turkey is cooked through. Add carrots, beans,
scallions, and reserved wine mixture; cook 1 to 2 minutes longer.
Serve over Chinese noodles, garnished with carrot and scallion
flowers and cilantro sprigs, if desired.
Source from luhu.jp