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Mongolian Turkey and Broccoli Stir-Fry

by Rick Rodgers
from Thanksgiving 101
(William Morrow, 2007)
Serves 4 to 6

Sichuan peppercorns and crushed red pepper give authority to this zesty Mongolian turkey and broccoli stir-fry. Scotch may seem like an odd ingredient, but it actually resembles Chinese rice liquor. 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.”

convert Ingredients
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 or chicken broth, preferably homemade, or canned reduced-sodium broth
1/3 cup soy sauce
1/4 cup Scotch whiskey or dry sherry
2 tablespoons dark Asian 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

Method
1. In a large (12-inch) nonstick skillet, bring the broccoli and 1 cup water to a boil over high heat. Cover tightly and cook until the broccoli is crisp-tender, 2 to 3 minutes. Drain the broccoli and set aside. Dry the skillet and return 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 of the stock. Cover and cook until the turkey is heated through, about 2 minutes.

3. In a medium bowl, mix the remaining 1 cup stock with the 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. Serve the turkey stir-fry immediately, spooned over bowls of rice.

Recipe © 2007 by Rick Rodgers. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

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