Hot & Sweet Turkey
Makes 4 servings
This wonderful dish has just a hint of the exotic, which may make you think of faraway places. But it couldn't be easier to prepare, so you can enjoy it at home any time.
Find this recipe and more in Chef Paul Prudhomme's Fork In The Road.
1 tablespoon + 1 teaspoon Chef Paul Prudhomme's Poultry Magic®
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground coriander
1 pound turkey breast, cut into 2 x ¼-inch julienne strips
3 tablespoons cornstarch
2½ cups defatted chicken stock, in all
¼ cup thinly sliced fresh ginger
1 small onion, peeled and cut into julienne strips
¾ cup carrots, scrubbed and sliced diagonally 1/4-inch thick
¾ cup julienne red bell peppers
¾ cup julienne yellow bell peppers
¾ cup julienne green bell peppers
2 teapsoons thinly sliced fresh garlic
¼ cup tamari (see Note)
¼ cup balsamic vinegar
1 (8-ounce) can tomato sauce
6 (1-gram) packets artificial sweetener, optional
4 cups cooked long grain rice
how to prepare
Combine the first 4 ingredients in a small bowl to make the Seasoning Mix.
Sprinkle all surfaces of the turkey evenly with 1 tablespoon of the Seasoning Mix and rub it in well.
Dissolve the cornstarch in 4 tablespoons of the stock and set aside.
Preheat a heavy 12-inch skillet, preferably nonstick, over high heat to 350°, about 5 minutes.
Add the turkey, stir, and cook until it starts to brown, about 2 minutes. Add the fresh ginger and onions, stir and cook for 2 minutes. Add the remaining vegetables and Seasoning Mix, and cook for 3 minutes. Stir in the tamari and vinegar, and cook 2 minutes. Stir in the tomato sauce and remaining stock, bring to a boil, and cook 2 minutes. Add the cornstarch mixture, cook for 2 minutes, remove from the heat, and, if desired, add artificial sweetener. Serve over the rice.
Note: Tamari is a very flavorful kind of soy sauce, available in specialty markets and the international or ethnic food sections of many supermarkets. If you cannot find it where you shop, substitute the best soy sauce available.
Copyright 1993 by Paul Prudhomme