Turkey Shanghai Recipe
Summary
Ingredients
| Tenderloins package | 1 | |
| White wine | 1/2 Cup (16 tbs), divided | |
| Reduced sodium soy sauce | 3 Tablespoon, divided | |
| 1 tablespoon cornstarch Ground black pepper to taste | ||
| Sugar | 1 Tablespoon | |
| White rice vinegar | 2 Teaspoon | |
| Vegetable oil | 1 1/2 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Minced ginger | 1 Teaspoon | |
| Carrots | 2 , shredded | |
| 1/3 pound green beans, split lengthwise and lightly steamed | ||
| Scallions | 1/2 Cup (16 tbs), thinly sliced | |
| 2 cups hot cooked Chinese noodles (optional) | ||
Directions
Slice turkey into thin strips; place in medium bowl.
Sprinkle with 1/4 cup wine, 1 tablespoon soy sauce, cornstarch and pepper; toss to coat with mixture.
Marinate at room temperature 15 minutes.
In small bowl, combine remaining 1/4 cup wine, 2 tablespoons 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 to 4 minutes until turkey is cooked through.
Add carrots, beans, scallions and reserved wine mixture; cook 1 to 2 minutes longer.
Sprinkle with 1/4 cup wine, 1 tablespoon soy sauce, cornstarch and pepper; toss to coat with mixture.
Marinate at room temperature 15 minutes.
In small bowl, combine remaining 1/4 cup wine, 2 tablespoons 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 to 4 minutes until turkey is cooked through.
Add carrots, beans, scallions and reserved wine mixture; cook 1 to 2 minutes longer.
Chef
