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Ingredients Jump to Instructions ↓

  1. 2 Wild turkey breasts - boned, skinned, And cut into thin strips

  2. 2 tablespoons 30ml Sesame oil

  3. 2 tablespoons 30ml Vegetable oil

  4. 3 tablespoons 45ml Low-sodium soy sauce

  5. 1/4 cup 59ml Orange juice

  6. 1/4 cup 59ml Sake or dry sherry

  7. 1 tablespoon 15ml Cornstarch - mixed with

  8. 1 tablespoon 15ml Cold water

  9. 1 Lemon - juice only

  10. 3 Garlic cloves - minced

  11. 2 tablespoons 30ml Minced peeled fresh ginger

  12. 1 tablespoon 15ml Brown sugar

  13. 2 tablespoons 30ml Peanut oil

  14. 1/2 cup 118ml Dry-roasted peanuts

  15. 2 Green onions - roughly chopped

  16. 1 cup 237ml Snow peas - trimmed

  17. 1/2 cup 31g / 1.1oz Dried cherries

  18. 1 Sliced water chestnuts - (8 oz)

  19. 4 cups 640g / 22oz Warm steamed rice

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine sesame oil, vegetable oil, soy sauce, orange juice, sake (or sherry), lemon juice, garlic, ginger and brown sugar in a non-reactive bowl (glass, wood, plastic). Add turkey, toss to coat and refrigerate for 2 to 3 hours. Heat oil in a wok or large skillet over medium-high heat. Remove turkey from marinade. Reserve marinade. Add turkey and stir-fry for 2 to 3 minutes. Remove turkey from pan. Add reserved marinade and heat liquid to boiling for 5 minutes. Return turkey to the pan and add peanuts, snow peas, dried cherries, water chestnuts and heat to warm. Serve immediately over rice. This recipe yields 4 servings.

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