Recipe: Asian Turkey Breast
Time to Prepare: 20 Min
Time to Cook: 1 Hour
Number of Servings: 4
Ingredients:
3/4 lb. turkey breast, cut into small 1/2 inch cubes
2 medium cucumbers
2 green onions
1/2 t grated fresh ginger
5 T peanut oil, separated
1 T soy sauce mixed with 1 T cornstarch
1 garlic clove, chopped fine
1/4 to 1/2 t pepper flakes
Sesame seeds, toasted, for garnish
Directions:
Prepare the vegetables. For the cucumbers peel and cut in half lengthwise. Scoop out the seeds and slice. For the green onions, slice on the diagonal both the green and white part.
Preheat a large skillet with the 4 tablespoons of peanut oil. Toss the pork and cucumbers with the 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Add the pork and cucumber mixture to the hot pan and stir with a wooden spoon. Stir fry for about a minute. Transfer pork and cucumbers to a bowl, and give the pan a quick wipe with a paper towel.
In a small mixing bowl, whisk the soy sauce, toasted dark sesame oil, red wine vinegar, sugar, salt, cornstarch and water together until well blended.
Place the pan back on the burner, and add in the remaining peanut oil to the large skillet. Heat the pan over medium high heat until a drop of water sizzles on the bottom of the pan. Add in the green onions and ginger. Stir fry for about a minute.
Add in the pork and cucumber and continue to cook until the pork tenderloin is cooked all the way through.
Pour in the reserved sauce mixture, and continue to cook for a minute, stirring constantly to coat the pork and vegetables.
Remove from heat, transfer to serving dish and serve immediately.
Time to Prepare: 20 Min
Time to Cook: 1 Hour
Number of Servings: 4
Ingredients:
3/4 lb. turkey breast, cut into small 1/2 inch cubes
2 medium cucumbers
2 green onions
1/2 t grated fresh ginger
5 T peanut oil, separated
1 T soy sauce mixed with 1 T cornstarch
1 garlic clove, chopped fine
1/4 to 1/2 t pepper flakes
Sesame seeds, toasted, for garnish
Directions:
Prepare the vegetables. For the cucumbers peel and cut in half lengthwise. Scoop out the seeds and slice. For the green onions, slice on the diagonal both the green and white part.
Preheat a large skillet with the 4 tablespoons of peanut oil. Toss the pork and cucumbers with the 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Add the pork and cucumber mixture to the hot pan and stir with a wooden spoon. Stir fry for about a minute. Transfer pork and cucumbers to a bowl, and give the pan a quick wipe with a paper towel.
In a small mixing bowl, whisk the soy sauce, toasted dark sesame oil, red wine vinegar, sugar, salt, cornstarch and water together until well blended.
Place the pan back on the burner, and add in the remaining peanut oil to the large skillet. Heat the pan over medium high heat until a drop of water sizzles on the bottom of the pan. Add in the green onions and ginger. Stir fry for about a minute.
Add in the pork and cucumber and continue to cook until the pork tenderloin is cooked all the way through.
Pour in the reserved sauce mixture, and continue to cook for a minute, stirring constantly to coat the pork and vegetables.
Remove from heat, transfer to serving dish and serve immediately.
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