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Show:
Martin Yan's China
Category:
Side Dish
Yields:
Makes 4 servings
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Ingredients:
Marinade
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon soy sauce
2 teaspoons cornstarch
12 ounces turkey breast strips or turkey cutlets, thinly sliced
1 tablespoon vegetable oil
1 teaspoon minced garlic
6 button mushrooms, thinly sliced
2 green onions, cut into 1-inch pieces
One 8-ounce can whole bamboo shoots, drained and thinly sliced
1 tablespoon chili bean paste
1 tablespoon soy sauce
1 fresh hot red chile, thinly sliced |
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Method:
To make the marinade, combine the rice wine, soy sauce, and cornstarch in a bowl and mix well. Add the turkey and stir to coat evenly. Let stand for 10 minutes.
Place a wok or stir-fry pan over high heat until hot. Add the oil, swirling to coat the sides. Add the garlic and cook, stirring, until fragrant, about 10 seconds. Add the mushrooms and green onions and stir-fry until the mushrooms begin to release their liquid, 1 to 2 minutes. Add the turkey and cook, stirring, until no longer pink, about 2 minutes. Add the bamboo shoots and stir to combine. Add the bean paste and soy sauce and stir until well combined and the bamboo shoots are heated through, about 1 minute more.
Transfer to a serving platter. Garnish with the sliced chile and serve. |
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