| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Soy sauce |
| 1/3 |
c |
Dry sherry, Chinese Wine, Sake or Mirin* |
| 1/2 |
c |
Water |
| 2 |
sl |
Ginger root, 1/8" thick |
| 2 |
|
Scallion stalks |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Pepper |
|
|
Goodly splash sesame oil |
| 2 |
|
Star anise (once, when I didn't have any star anise handy, so I used a _small_ dash of 5-spice powder) |
INSTRUCTIONS
Source: St Mary Mead Archives
Yield: Approximately 2 lbs. turkey "cutlets"
Mix all ingredients, and bring to a full boil. Simmer for about 10 minutes.
Add turkey cutlets to pan. If cutlets are not covered, simmer for about 12
minutes, turn cutlets over and simmer for another 10 minutes.
One of the nice things about this sauce is that it's reusable. Cool and
skim fat off the container and it's ready to use again. After using it a
few times, just replenish some of the ingredients. It will improve with
use!
*NOTE: If using Mirin, omit the sugar listed. Also, red-cooking is good for
fish, also, but use a separate sauce for it.
Posted to JEWISH-FOOD digest V96 #112
From: Brian Mailman <bmailman@hooked.net>
Date: Sat, 28 Dec 1996 14:48:01 -0800
A Message from our Provider:
“A cheerful spirit is one of the most valuable gifts ever bestowed upon humanity by a kind Creator. It is the sweetest and most fragrant flower of the Spirit, that constantly sends out its beauty and fragrance, and blesses everything within its reach. It will sustain the soul in the darkest and most dreary places of this world. It will hold in check the demons of despair, and stifle the power of discouragement and hopelessness. It is the brightest star that ever cast its radiance over the darkened soul, and one that seldom sets in the gloom of morbid fancies and forboding imaginations.”