Shandong Turkey with Angel Hair Pasta



1 c lower-sodium soy sauce

1 c dry sherry

1/3 c vinegar

3 tbsp sugar

2 tbsp sesame oil

3/4 c cold water

3 tbsp cornstarch

1 qt peanut oil

9 lbs BONELESS TURKEY BREAST, skin removed and cut into 1-inch cubes

6 lbs broccoli florets, cooked and drained

6 Medium red bell peppers, seeded and julienned

8 oz scallions, cut into 1/2-inch pieces

1/3 c chopped fresh garlic

2 tbsp prepared hot chili paste

1-1/2 c chopped fresh cilantro or parsley

3 c unsalted roasted peanuts

6 lbs angel hair pasta, (capellini), cooked and held for service

3 tbsp sesame oil




Combine soy sauce, sherry, vinegar, sugar, sesame oil, cold water and cornstarch.  Cover and set aside.


Heat oil over medium-high heat. Add turkey in batches and fry 2 to 3 minutes until opaque. Remove turkey and reserve.

Drain all but 3/4 cup of oil. Add broccoli, bell peppers and scallions. Stir-fry 2 minutes. Add garlic and chili paste and stir-fry another 1 minute.

Add reserved soy mixture and turkey. Stir-fry another 2 to 3 minutes until sauce thickens. Stir in cilantro and peanuts. Set aside.


Per order: heat each pasta order in 1/2 tablespoon sesame oil over medium-high heat for about 2 minutes.

Plate pasta and ladle 1 cup warmed turkey mixture on top. Serve immediately.