Kung Po Turkey? by Dwight Stanford

Kung Po Turkey? by Dwight Stanford

 

2tbsp sesame oil heated in wok
add 2 chili peppers,diced
1/2 cup fennel, diced
1/2 cup cauliflower, diced
1/2 cup carrots, diced
(1/4-1/3 cup of shelled, halved peanuts if no allergy)
100 gm/person cubed turkey breast (or chicken breast)
cook several minutes until turkey is fully cooked
boil 80-100 gm/person of rice (I used faro, rice and orzo)
de-glaze the wok with 1/2 cup white wine and a tbsp of sugar and when partially reduced use as a sauce for the wok ingredients.
Plate the rice and flavor with soy sauce to taste, top with stir-fried stuff and the sauce and serve with a nice Riesling or Gewurtztraminer.

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