Wednesday, July 27, 2005

Uncle Wiggly's Stir-fried Turkey and Scallion

Dr. Biggles over at MeatHenge is having a contest : Uncle Wiggly's Goodtime Cooking Contest - Version Weekday, to be more precise. What this means is that Dr. Biggles is on a quest for easy meals he can serve his family on weeknights. A worthy cause, no?

Very often, our easy meals are pasta, often with a heavy meat sauce--the Boy's specialty. Or I'll make a frittata using up whatever left-overs are floating around the fridge. But it's too hot here for a heavy pasta and, well, with EoMEoTE coming up, I just wasn't in the mood to write about eggs.

I've been playing with Mom's wok since I came home and realized that stir-fries are always fast. The most time-consuming part of a stir-fry is cutting everything up! Even then, it won't take more than ten minutes of prep and the actual stir-frying is only about five minutes.

This can be a meal in itself, with a nice side of rice to preserve authenticity. If you're craving vegetables, make a quick salad on the side.

When creating this recipe, I used Grace Young's delicious book, The Breath of a Wok, for inspiration.

Stir-fried Turkey and Scallions

1 pound skinless, boneless Turkey thighs, cut into 1-inch cubes (Chicken works as well)
2 1/2 teaspoons Soy Sauce
1 teaspoon very dry Sherry
1/2 teaspoon Brown Sugar
Salt and Pepper to taste
1 tablespoon Cornstarch
1 tablespoon cooked, canned Soy Beans (you can also use Black Beans)
2 cloves minced Garlic
1 1/2 tablespoons minced Ginger (or to taste; we used a lot of ginger)
1 tablespoon Vegetable Oil
4 Scallion, cut into 1-inch chunks + 1 Scallion, chopped
1/3 cup good-quality Chicken Broth

In a medium bowl, combine Turkey, 1 1/2 teaspoons Soy Sauce, Sherry, 1/4 teaspoon Brown Sugar, Salt, Pepper and Cornstarch. Mix well, preferably with your hands. The Turkey will be slightly sticky. In a small bowl, mash the Soy Beans, then mix with the Garlic, Ginger and the rest of the Soy Sauce (1 teaspoon) and Brown Sugar (1/4 teaspoon).

Heat a flat-bottomed wok (or skillet) over high-heat until smoking. Swirl in Vegetable Oil and add Turkey mixture, spreading it evenly over the bottom of the wok. Let cook for 1 minute, allowing the Turkey to brown. Then stir-fry, lifting the Turkey with a spatula, for another minute. Add the Bean mixture, 4 Scallions and Broth and stir-fry for another minute until the Turkey is fully cooked and the sauce is thickened. Add the final chopped Scallion. Serve quickly over rice.


Barbara said...

It's interesting how many entries are based on Asian style cooking. I hope The Boy helps with the chopping!

Lady Amalthea said...

I think a lot of Asian food is about flash-cooking, especially stir-fries, so it just seemed like the right choice.

And the Boy is a considerably better chopper than I.