Shanghai Turkey Stir-Fry

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Shanghai Turkey Stir-Fry
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Ingredients

  • Marinate Turkey : 1/4 Cup dry white wine
  • 1 Tablespoon reduced-sodium soy sauce
  • 1 tablespoon cornstarch
  • 1/4 teaspoon black pepper
  • 1 Pound BONELESS, SKINLESS TURKEY BREAST TENDERLOINS
  • Stir-Fry : 1/4 cup dry white wine
  • 2 Tablespoons reduced-sodium soy sauce
  • 1 tablespoon sugar
  • 2 Tablespoons rice vinegar (alternative: white vinegar)
  • 1-1/2 Tablespoons vegetable oil, 1 Clove garlic, minced
  • 1 Teaspoon peeled, minced fresh gingerroot
  • 2 Medium carrots peeled and cut in julienne strips
  • 1/3 Pound green beans, split lengthwise and lightly steamed
  • 1/2 Cup thinly sliced scallions
  • Plating : 2 Cups hot, cooked Chinese noodles
  • 5 Carrots and scallions - cut in flower shapes
  • 5 Cilantro sprigs

Preparation

Preparation

1 Marinate Turkey : In a medium size bowl, combine wine, soy sauce, cornstarch and pepper.

2 Slice turkey in thin strips. Add to bowl and toss to coat with mixture.

3 Marinate at room temperature 15 minutes.

4 Stir-Fry : In a small bowl, combine wine, soy sauce, sugar and vinegar; set aside. Over medium-high heat, heat wok or large, heavy nonstick skillet.

5 Slowly add oil; stir in garlic, ginger and turkey. Stir-fry 3 to 4 minutes until turkey is cooked through.

6 Add carrots, beans, scallions and reserved wine mixture; stir-fry 1 to 2 minutes longer.

7 Plating : Serve turkey mixture over Chinese noodles. Garnish with carrot and scallion flowers and cilantro sprigs.

Source: National Turkey Federation