Ingredients:
Marinade
1 tablespoon soy sauce
1 tablespoon rice wine
2 teaspoons cornstarch
1 tablespoon corn oil
3/4 pound boneless turkey breast or lean boneless veal shoulder, diced into l/4inch cubes
1 garlic clove, minced
1 tablespoon minced fresh ginger
1 large scallion, cut into half inch pieces
1 Cup diced green bell pepper
half Cup diced bamboo shoots
Sauce
2 tablespoons Hoisin Sauce (recipe here)
2 teaspoons Hot Chili Sauce (recipe here) or to taste
2 teaspoons sugar
1 tablespoon rice wine
3 tablespoons soy sauce
1 tablespoon oriental sesame oil
half teaspoon cornstarch
4 tablespoons corn oil
Instructions:
1. Combine the marinade ingredients with the meat in a mixing bowl. Mix to coat evenly. Set aside for 30 minutes. Place the other cut up ingredients separately on a work platter. Combine the sauce ingredients in a small bowl and place near the stove.
2. Heat a wok over medium heat until hot. Add 2 tablespoons corn oil. When the oil is hot, swirl it and add the meat. Stir fry until the meat changes color, about 2 minutes. Transfer to a mixing bowl. Wash out the wok.
3. Reheat the wok until hot and add the remaining 2 tablespoons oil. Add the garlic, ginger and scallion, and stir fry until the flavors are released. Add the diced pepper and bamboo shoots, and stir fry about 1 minute. Stir and add the sauce ingredients; stir briskly.
4. Turn the heat to high and return the cooked meat to the wok. Continue stirring to blend all the ingredients with the sauce. Remove the wok from the heat, transfer the contents to a serving bowl and serve hot with rice.
The International Food Database
Where you can find different recipes around the world
http://ifooddb.blogspot.com/
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