| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Main course, Poultry*, Quick dishe | 2 | Servings | |
INGREDIENTS
| 350 | g | Turkey (or chicken), thinly sliced * |
| 3 | tb | Peanut oil |
| 2 | tb | Sliced scallions |
| 1 | Clove garlic, sliced | |
| 1 | tb | Minced ginger root, (or 1/4 tsp ginger) |
| 1 | c | Sliced green bell pepper |
| 2 | tb | Dry sherry |
| 3/8 | c | Chili sauce with garlic, ** |
| 2 | tb | Soy sauce |
| 1/8 | ts | Tabasco sauce, *** |
| 1 | ts | Sugar |
| 1 | ts | Salt |
INSTRUCTIONS
* Original recipe called for 3 cups cut-up cooked turkey or chicken (cut in 1/2" strips). Don't stirfry this, just add at the end. ** Original recipe called for 1/4 cup chili sauce plus 2T catchup. *** Original recipe called for 1/2 tsp Tabasco! Using chili sauce with garlic, a scant 1/8 tsp is plenty. [Start rice.] Heat most of oil in wok. Add thinly sliced turkey; stir?-fry till cooked through. Remove and drain on paper towels. Add a bit more oil if needed. Add scallions, garlic, ginger root, and bell pepper. Cook for 2 minutes. Stir in sherry, chili/garlic sauce, soy sauce, Tabasco, sugar, and aslt. Add turkey; mix well. Serve over rice. Makes 2 generous one-dish servings. Posted to EAT-L Digest 01 Dec 96 Recipe by: adapted from old newspaper clipping From: Kaye Sykes <kaye_sykes@NL.COMPUWARE.COM> Date: Mon, 2 Dec 1996 09:39:02 +0100
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