| 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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