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Ingredients |
1/2 cup chicken stock
1 tbsp granulated sugar, soy sauce and rice wine or dry sherry
2 tsp rice vinegar
1/4 tsp salt and pepper
Dash hot pepper sauce
1 tsp sesame oil
1 tbsp minced fresh ginger
1 clove garlic, minced
1 1/2 tsp cornstarch
1/2 cup whole blanched almonds
1 lb boneless skinless turkey or chicken breast
1/2 lb snow peas
1/4 lb mushrooms
1 stalk celery
1 sweet red pepper
2 tbsp peanut or vegetable oil
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Method:
1. In measuring cup, stir together stock, sugar,
soy sauce, wine, vinegar, salt, pepper and hot pepper sauce until sugar
dissolves.
2. In small saucepan, heat sesame oil over medium
heat, stir-fry ginger and garlic for a few seconds. Stir in stock mixture,
bring to boil, stirring. |
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3. Dissolve cornstarch in 2 tsp cold water, whisk
into sauce and cook, stirring, until thickened. Cook for 30 seconds,
remove from heat. Let cool, cover and refrigerate.
4. In pie plate, toast almonds in 350 F oven for 5
minutes or until golden. Let cool, wrap and set aside.
5. Cut turkey into 2x1/2-inch strips, wrap in
plastic wrap. Trim snow peas and wrap. Slice mushrooms and slice celery
diagonally and cut red pepper into strips and wrap. Refrigerate overnight
just before serving, reheat sauce over low heat, stirring often. In wok or
large skillet, heat peanut oil over high heat, stir-fry turkey for 1-2
minutes or until no longer pink, add mushrooms, celery and red pepper,
stir-fry for 1 minute.
6. Add snow peas, stir 1 minute or until
vegetables are tender-crisp, add almonds, stir in sauce.
7. Serve immediately. |
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