| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Ethnic, Poultry |
2 |
Servings |
INGREDIENTS
| 3/4 |
tb |
Cornstarch |
| 1/2 |
ts |
Sugar |
| 1/8 |
ts |
Baking soda |
| 1/8 |
ts |
Black pepper |
| 1/4 |
ts |
Soy sauce; low sodium |
| 1 |
tb |
Dry white wine |
| 1 1/2 |
ts |
Oyster sauce |
| 2 |
ts |
Cold water |
| 2 |
tb |
Minced onions |
| 1/2 |
lb |
Ground Turkey Breast |
| 1/2 |
tb |
Cornstarch |
| 1 1/2 |
ts |
Sugar |
| 1 |
c |
Cold water |
| 2 |
tb |
Chili paste; See note below |
| 2 |
tb |
Oyster sauce |
| 2 |
tb |
Ketchup |
| 4 |
oz |
Somen noodles |
| 2 |
|
Green onions; chopped |
| 6 |
dr |
Sesame oil |
| 1 |
ts |
Sesame seeds; toasted |
INSTRUCTIONS
In a large bowl, blend cornstarch, sugar, baking soda, black pepper, soy
sauce, wine, oyster sauce, cold water and onion. Stir until smooth. Add
ground turkey and mix well. Let stand for 30 mins. Knead the mixture for 1
minute. Divide meat into meatballs.
In a small bowl, mix all the sauce ingredients (1/2 T cornstarch through
ketchup). Heat a non-stick wok on high for 30 seconds. Add the sauce
ingredients and bring to a boil. Reduce heat to medium and add the
meatballs. Cover and cook for 3-4 mins. Uncover and roll the meatballs over
gently and cook an additional 3-4 mins or until cooked through.
Meanwhile, cook Somen noodles according to package directions. Drain and
put in bowl. Sprinkle with sesame oil and sesame seeds. Add green onions
and toss well.
Serve meatballs with noodles on the side.
Note: I used only 1 T Chili paste and it was more than enough.
Cal 333 Fat 10g Fiber 6.6 CFF 17.9%
Recipe by: The Detroit Free Press with my adaptations
Posted to EAT-LF Digest by Penchard@aol.com on Dec 6, 1998, converted by
MM_Buster v2.0l.
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