| | Turkey Shanghai 1 1/4 pounds of skinless boneless turkey breast tenderloins
1/2 cup of white wine, divided
3 tablespoons of soy sauce, divided
1 tablespoon of cornstarch
ground pepper to taste
1 tablespoon of sugar
2 teaspoons of rice vinegar or white vinegar
1 1/2 tablespoons of vegetable oil
1 clove garlic, minced
1 teaspoon of minced fresh ginger
2 carrots, shredded
1/3 pound of green beans, split lengthwise and lightly steamed
1/2 cup of thinly sliced scallions
2 cups of hot cooked Chinese noodles
carrot and scallions cut in flower shapes
Cilantro sprigs | |
Slice the turkey in thin strips, place in medium bowl. Sprinkle with 1/4 cup wine, 1 tablespoon o soy sauce, cornstarch and pepper, toss to coat with mixture and marinate at room temperature for 15 minutes. In small bowl, combine remaining 1/4 cup wine, 2 tablespoons of soy sauce, sugar and vinegar, set aside. Over medium high heat, heat wok or large heavy nonstick skillet. Slowly add oil, stir in garlic, ginger and turkey. Stir fry 3- 4 minutes until turkey is cooked through. Add carrots, beans, scallions and reserved wine mixture, cook 1 -2 minutes longer. Serve over Chinese noodles, garnished with carrot and scallion flowers and cilantro sprigs
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