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Gung Pao Turkey

1/2 cup dry white wine
1/2 cup soy sauce
1/2 cup sesame oil
1/2 cup cornstarch, dissolved in 1/2 cup water
2 kg boneless turkey thighs, cut into 1-inch chunks
120 gr hot chile paste
1 tbs white rice wine vinegar
3 tbs light brown sugar
16 green onions, chopped
1/4 cup minced garlic
800 gr water chestnuts, drained well
0,5 kg roasted unsalted peanuts, chopped
16 scallions, cut in 2-inch lengths, julienned
roasted unsalted peanuts
cooked white rice
How to cook:
Marinade
- Combine ¼ cup wine, ¼ cup soy sauce, ¼ cup oil and ¼ cup cornstarch/water mixture. Stir well.
- Add turkey chunks and toss to coat well. Cover and marinate in refrigerator for 1 hour.
Sauce
- Combine remaining wine, soy sauce, oil, and cornstarch/water mixture with chili paste, vinegar and sugar.
- Stir in green onions, garlic, water chestnuts and peanuts. Over low heat, heat sauce until aromatic.
Preparation
- Remove turkey from marinade and discard marinade. Sauté turkey until turkey is cooked through and juices run clear.
- Add cooked turkey to aromatic sauce. Simmer until sauce thickens, tossing or stirring frequently.
Service
- Garnish with the julienned scallions and additional peanuts. Serve with plain white rice.
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