HOT AND SWEET TURKEY
Makes 4 servings
Seasoning Mix:
1 tablespoon Chef Paul Prudhomme's Poultry Magic
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground coriander
1 pound turkey breast, cut into 2 x 1/4-inch julienne strips
3 tablespoons cornstarch
2-1/2 cups defatted chicken stock, in all
1/4 cup thinly sliced fresh ginger
1 small onion, peeled and cut into julienne strips
3/4 cup carrots, scrubbed and sliced diagonally, 1/4 inch thick
3/4 cup julienne red bell peppers
3/4 cup julienne yellow bell peppers
3/4 cup julienne green bell peppers
2 teaspoons thinly sliced fresh garlic
1/4 cup tamari (see note)
1/4 cup balsamic vinegar
1 (8-ounce) can tomato sauce
6 (1-gram) packets artificial sweetener, optional
4 cups cooked long-grain white rice
3 tablespoons Chef Paul Prudhomme's Magic Pepper Sauce
Combine the seasoning mix ingredients in a small bowl. Sprinkle all surfaces of the turkey evenly with 2 teaspoons of the seasoning mix and rub it in well.
Dissolve the cornstarch in 4 tablespoons of the stock and set aside.
Preheat a heavy 12-inch skillet, preferably nonstick, over high heat to 350, about 5 minutes. Add the turkey, stir, and cook until it starts to brown, about 2 minutes. Add the fresh ginger and onions, stir and cook for 2 minutes. Add the remaining vegetables and seasoning mix, and cook for 3
minutes. Stir in the tamari, Magic Pepper Sauce, and vinegar and cook 2 minutes. Stir in the tomato sauce and remaining stock, bring to a boil, and cook 2 minutes. Add the cornstarch mixture, cook for 2 minutes, remove from the heat, and, if desired, add artificial sweetener. Serve over the
rice.
NOTE: Tamari is a very flavorful kind of soy sauce, available in specialty markets and the international or ethnic food sections of many supermarkets. If you cannot find it where you shop, substitute the best soy sauce available.
Copyright 1993 by Paul Prudhomme
