Szechuan turkey

2 Servings

Ingredients

Quantity Ingredient
350 grams Turkey (or chicken), thinly sliced *
3 tablespoons Peanut oil
2 tablespoons Sliced scallions
1 Clove garlic, sliced
1 tablespoon Minced ginger root, (or 1/4 tsp ginger)
1 cup Sliced green bell pepper
2 tablespoons Dry sherry
⅜ cup Chili sauce with garlic, **
2 tablespoons Soy sauce
⅛ teaspoon Tabasco sauce, ***
1 teaspoon Sugar
1 teaspoon Salt

Directions

* Original recipe called for 3 cups cut-up cooked turkey or chicken (cut in ½" strips). Don't stirfry this, just add at the end.

** Original recipe called for ¼ cup chili sauce plus 2T catchup.

*** Original recipe called for ½ tsp Tabasco! Using chili sauce with garlic, a scant ⅛ tsp is plenty.

[Start rice.]

Heat most of oil in wok. Add thinly sliced turkey; stir?-fry till cooked through. Remove and drain on paper towels.

Add a bit more oil if needed. Add scallions, garlic, ginger root, and bell pepper. Cook for 2 minutes. Stir in sherry, chili/garlic sauce, soy sauce, Tabasco, sugar, and aslt. Add turkey; mix well.

Serve over rice.

Makes 2 generous one-dish servings.

Posted to EAT-L Digest 01 Dec 96 Recipe by: adapted from old newspaper clipping From: Kaye Sykes <kaye_sykes@...> Date: Mon, 2 Dec 1996 09:39:02 +0100

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