1/4 c rice wine
1/4 tsp ground ginger
1/4 tsp freshly ground black pepper
1 lb TURKEY CUTLETS, cut into 1-inch strips
2 tbsp crushed garlic
1/2 tsp chili powder
2 tsp reduced-sodium soy sauce
4 tsp sesame oil plus 2 tsp for sautéing
2 tsp dark brown sugar
1/2 Small head cabbage, outer leaves removed and cut in chunks
1 Medium carrot, peeled and sliced thin
1 Small sweet potato, peeled and cut into 1/2-inch strips
1 Small sweet onion, cut in half and sliced in 1-inch pieces
2 Chili peppers, finely chopped
2 Green onions, sliced in 1/2-inch pieces
1 tbsp sesame seeds, toasted
Mix rice wine, ginger and pepper together in a shallow bowl. Add cutlets and spoon rice wine over cutlets, coating all surfaces. Soak for about 15-20 minutes.
In a second bowl, whisk together garlic, chili powder, soy sauce, 4 teaspoons sesame oil and brown sugar. Add turkey cutlets, cover and marinate in the refrigerator for 45-60 minutes.
Preheat wok or large skillet over medium-high heat. Add remaining 2 teaspoons sesame oil. Add cabbage, carrot, sweet potato and sweet onion; stir-fry 6 to 7 minutes or until vegetables are almost tender. Place peppers and turkey, with marinade, atop vegetables. Allow to heat for 1 minute. Add 1/4 cup cold water to prevent foods from sticking.
Stir fry until turkey is cooked and all pink disappears. During the last 30 seconds, stir in green onions and sesame seeds.
Serve with rice or rice cakes.