Sichuan peppercorns and crushed red pepper give authority to this zesty Mongolian turkey and broccoli stir-fry. Sichuan peppercorns can be found at Asian grocers and many supermarkets, but look at them closely. They should be wrinkled and rust-colored. (White peppercorns are sometimes mislabeled as “Sichuan.”)–Rick Rodgers
LC Scotch In A Stir-Fry? Note
Woah. Wait. Scotch in a stir-fry?! “Scotch may seem like an odd ingredient in a stir-fry,” says author Rick Rodgers, “but it actually resembles Chinese rice liquor.” Ahhhhhhh. That explains it. We’ve no objections to a little sass—or Scotch—in our stir-fry.
Mongolian Turkey and Broccoli Stir-Fry Recipe
- Quick Glance
- 25 M
- 25 M
- Serves 4 to 6
- 3 cups broccoli florets
- 1 tablespoon vegetable oil
- 2 scallions, green and white parts, chopped
- 1 medium red bell pepper, seeded and cut into 1/2-inch-wide strips
- 2 tablespoons shredded fresh ginger (use the large holes of a box grater)
- 2 garlic cloves, minced
- 1 pound cooked turkey, cut into 1/2-by-2-inch strips
- 1 1/2 cups turkey broth, homemade chicken stock or low-sodium canned chicken broth
- 1/3 cup soy sauce
- 1/4 cup Scotch whiskey or dry sherry
- 2 tablespoons toasted sesame oil
- 1/4 teaspoon crushed Sichuan peppercorns (use a mortar and pestle or crush under a heavy saucepan)
- 1/2 teaspoon crushed hot red pepper flakes
- 1 tablespoon plus 1 teaspoon cornstarch
- Hot cooked rice, for serving
- 1. In a large (12-inch) nonstick skillet, bring the broccoli and 1 cup water to a boil over medium-high heat. Cover tightly and cook until the broccoli is still sorta crisp but almost tender, 2 to 3 minutes. Drain the broccoli. Dry the skillet and return it to the stove.
- 2. Add the oil to the skillet and heat until very hot. Add the scallions, red bell pepper, ginger, and garlic. Stir until the mixture is fragrant, about 30 seconds. Add the turkey strips and 1/2 cup stock. Cover and cook until the turkey is heated through, about 2 minutes.
- 3. In a medium bowl, mix the remaining 1 cup stock, soy sauce, Scotch, sesame oil, peppercorns, and hot red pepper flakes. Add the cornstarch and whisk to dissolve. Stir into the skillet and cook until boiling and thickened. Stir in the reserved broccoli and toss to combine. Serve the turkey stir-fry immediately, spooned over rice.
Hungry for more? Chow down on these:
- Baked Turkey, Quinoa & Zucchini Meatballs in Lettuce Wraps from Cookin' Canuck
- Creamy Turkey Potato Soup from White on Rice Couple
- Turkey and White Bean Chili from Leite's Culinaria
- Roasted Turkey Sandwich with Avocado, Bacon, Onion Marmalade from Leite's Culinaria
Mongolian Turkey and Broccoli Stir-Fry Recipe © 2007 Rick Rodgers. All rights reserved.