Shanghai Turkey Stir-Fry

Servings

1/4 c dry white wine

1 tbsp reduced-sodium soy sauce

1 tbsp cornstarch

1/4 tsp black pepper

1 lb BONELESS, SKINLESS TURKEY BREAST TENDERLOINS

1/4 c dry white wine

2 tbsp reduced-sodium soy sauce

1 tbsp sugar

2 tbsp rice vinegar (alternative: white vinegar)

1-1/2 tbsp vegetable oil

1 Clove garlic, minced

1 tsp peeled, minced fresh gingerroot

2 Medium carrots peeled and cut in julienne strips

1/3 lb green beans, split lengthwise and lightly steamed

1/2 c thinly sliced scallions

2 c hot, cooked Chinese noodles

5 Carrots and scallions - cut in flower shapes

5 Cilantro sprigs

MARINATE TURKEY

In a medium size bowl, combine wine, soy sauce, cornstarch and pepper.

Slice turkey in thin strips. Add to bowl and toss to coat with mixture.

Marinate at room temperature 15 minutes.

STIR-FRY

In a small bowl, combine wine, soy sauce, sugar and vinegar; set aside.

Over medium-high heat, heat wok or large, heavy nonstick skillet.

Slowly add oil; stir in garlic, ginger and turkey.

Stir-fry 3 to 4 minutes until turkey is cooked through.

Add carrots, beans, scallions and reserved wine mixture; stir-fry 1 to 2 minutes longer.

PLATING

Serve turkey mixture over Chinese noodles.

Garnish with carrot and scallion flowers and cilantro sprigs.