Hot & Tart Turkey

-TURKEY-
3/4 c Chicken stock
6 oz Turkey cutlets; cut into
-strips 2 by 1 in
1 ts Sichuan Peppercorn Oil
1 1/2 ts Garlic; minced
1 ts Ginger; minced
1/4 ts Salt
6 Scallion; white only, sliced
– diag 1
2 Thai chiles or jalapeno;
-thinly sliced
2 Celery ribs; cut into
-strips, 2 by 1/4
1 md Cucumber; peeled, seeded,
-cut 2 by
1/2 md Red bell pepper; cut into
-strips, 2 by 1/4
1 tb Shao-Hsing wine or dry
-sherry

SICHUAN PEPPERCORN OIL
2 tb Sichuan peppercorns
1 c Peanut oil

Peppercorn Oil—-

Heat a wok over high heat for 30 seconds. Add teh peppercorns,
reduce the heat to low and stir until fragrant, about 2 minutes. Add
the oil and bring to a boil over moderate heat. Reduce the heat to
moderately low and cook until the peppercorns blacken, 4 to 5
minutes. Strain the oil. (MAKE AHEAD: The oil cna be stored in a cool
place for up to 2 months.)

Per teaspoon: 41 Calories, 4.6 gm fat, saturated .8 gm.

Hot and Tart Turkey—-

1. Make the sauce: Combine all of the ingreadients in a medium bowl.

2. Add the chicken stock to a wok and bring to a boil over high
heat. Add the turkey and cook, stirring, until just opaque, about 2
minutes. Drain the turkey and set aside 1 tablespoon of the stock.

3. Wipe out the wok and set it over high heat for 40 seconds. Add the
Sichuan Peppercorn Oil and when a wisp of white smoke appears, add the
garlic, ginger and salt and stir-fry for 10 seconds. Add the
scallions and Thai chiles and stir-fry for 30 seconds. Add the
celery, cucumber and red pepper and stir-fry until crisp-tender,
about 1 minute. Add the reserved 1 tablesppon stock and the turkey
and cook for 1 minutes. Add the wine and cook for 30 seconds.

4. Make a well in the center of the wok; stir the sauce and add it to
the well. Stirr the vegetables and turkey into the sauce and cook
until bubbling. Serve immediately.