© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
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
MARINADE
Combine soy sauce, sherry, vinegar, sugar, sesame oil, cold water and cornstarch. Cover and set aside.
TURKEY
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.
PASTA and SERVICE
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.