Mongolian Turkey and Broccoli Stir-Fry

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 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 whisky 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.
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Recipe Testers Reviews

Recipe Testers Reviews
Testers Choice
Trudy Ngo-Brown

Nov 24, 2009

Don't be intimidated by the long-ish list of ingredients for this turkey stir-fry. It comes together pretty quickly, actually, and is very flavorful. It was a great use of the turkey leftovers I had, but of course, any meat or tofu could be used in its place. I had to sub rice wine (mirin) for the sherry or whiskey because that was what I had on hand. I also added some Sriracha sauce because we often do so with stir-frys for a little more kick. I might also add a pinch of brown or white sugar because we like things a little sweet with our spicy.

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