Mongolian Turkey and Broccoli Stir-Fry
Makes 4 to 6 servings
Make Ahead: Make the stir-fry just before serving.
Szechwan peppercorns and crushed red pepper give this zesty stir-fry a heady aroma. Scotch may seem like an odd ingredient but it actually resembles Mongolian liquor. Szechwan peppercorns can be found at Asian grocers and many supermarkets, but look closely. They should be wrinkled and rust colored-I have seen white peppercorns mislabeled us Szechwan.
3 cups broccoli florets
1 tablespoon vegetable oil
2 scallions (white and green parts), chopped
1 medium red bell pepper, cored, seeded, and cut into 1/2 inch-wide strips
2 tablespoons shredded fresh ginger (use the large holes of a box grater)
2 garlic cloves, minced
3 cups cooked turkey, cut into 1/2 by 2 inch strips (1 pound)
1-1/2 cups turkey or chicken stock or reduced-sodium canned chicken broth
1/3 cup soy sauce
1/4 cup Scotch or dry sherry
2 tablespoons dark Asian sesame oil
3/4 teaspoon crushed Szechwan peppercorns
(use a mortar and pestle, or crush under a heavy saucepan)
1/3 teaspoon crushed hot red pepper
1 tablespoon plus 1 teaspoon cornstarch
2 Hot cooked rice, for serving
1. In a large (12-inch) nonstick skillet, bring the broccoli and 1 cup water to a boil over high heat. Cover tightly and cook until the broccoli is crisp-tender, 2 to 3 minutes. Drain the broccoli and set aside. Dry the skillet and return to the stove.
2. Add the oil to the skillet and beat until very hot. Add the scallions, red bell pepper, ginger, and garlic. Stir until the mixture is fragrant, about 30 seconds. Add the turkey strips and 1/2 cup of the stock. Cover and cook until the turkey is heated through, about 2 minutes.
3. Meanwhile, in a medium bowl, mix the remaining 1 cup stock with the soy sauce, Scotch, sesame oil, Szechwan peppercorns, and crushed red pepper. Add the cornstarch and whisk to dissolve.
4. Stir the cornstarch mixture into the skillet and cook until the sauce is boiling and thickened. Stir in the reserved broccoli. Serve immediately, spooned over bowls of rice.
By Rick Rodgers
Recipe Reprinted by permission.
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This page created 1998. Modified November 2006