A spicy stir-fry is right up my street, especially when it is laden with cayenne peppers. These chiles are nutritional powerhouses because they are loaded with vitamin A and have purported antibacterial, anti-inflammatory and antioxident properties as well as some superior artery scrubbing abilities.
The green cayenne is used most often in Asian and Indian recipes. Green cayenne peppers are milder than ripe red ones, but remove the seeds and ribs if less heat is preferred. Substitute jalapenos if green cayennes are not available.
The turkey used for this recipe is cooked in stock beforehand then added to the stir-fried vegetables. Poaching is a great way to reduce the amount of oil used in a stir-fry. Peanut oil is used for stir-frying the vegetables but any unflavored oil could be substituted, such as canola or safflower.
1 teaspoon corn starch + ¼ cup of water
1 pound turkey breast, cubed
½ cup reduced sodium turkey or vegetable stock
1 tablespoon peanut oil
4 garlic cloves, thinly sliced
1 yellow onion, finely sliced
2 carrots, thinly sliced
1 green cayenne pepper (or 2 jalapenos), thinly sliced
Juice from ½ of a lime
1 teaspoon reduced sodium soy sauce
1 teaspoon Shaoxing rice wine (or pale dry sherry)
Combine the corn starch and water in a medium sized bowl. Add the turkey and stir to coat. Set aside to marinate for about 20 minutes. Prepare the vegetables for the stir-fry.
In a large wok, bring the stock to a simmer over medium-high heat. Add the turkey and cook for about 5-7 minutes or until white throughout. Set aside the turkey. Reserve the remaining stock.
Turn the heat to medium, add the peanut oil to the wok. When hot, add the garlic and onion. Cook for 1 minute. Add the carrots. Cook for 4 minutes, adding the stock as needed to keep some liquid in the wok.
Add the turkey and remaining stock to the wok along with the cayenne, lime juice, soy sauce and wine; cook for 2 minutes or until the carrots are tender but crisp. Serve over steamed basmati rice with a side of steamed broccoli.
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