Stir-Fried Turkey, Cabbage and Peppers


  • 1 pound skinless boneless turkey breast meat, cut into 1/2 inch diameter strips
  • 1 egg white
  • 2 teaspoons soy sauce
  • 2 teaspoons plus 1 tablespoon rice wine or dry Sherry
  • 1 1/2 teaspoons cornstarch
  • 1/4 teaspoon ground white pepper
  • 3 teaspoons sesame oil, divided
  • 1/2 cabbage, shredded
  • 1 teaspoon sugar
  • 2 tablespoons vegetable oil, divided
  • 1 medium-size red bell pepper, cut into matchstick-size strips
  • 1 medium-size green bell pepper, cut into matchstick-size strips
  • 1/4 teaspoon salt

Whisk egg white in small bowl until foamy; stir in soy sauce, 2 teaspoons rice wine, cornstarch, and white pepper. Add turkey and toss to coat. Mix in 2 teaspoons sesame oil. Let stand 15 minutes.
Mix cabbage and sugar in small bowl. Heat 14-inch-diameter flat-bottomed wok or heavy 12-inch-diameter skillet over high heat until drop of water added to wok evaporates on contact. Add 1 tablespoon vegetable oil and swirl to coat wok. Add turkey (discard liquid remaining in bowl with the coated turkey), spreading evenly. Cook without stirring 30 seconds, then stir-fry until no longer pink, about 2 minutes. Transfer turkey slices to plate. Add remaining 1 tablespoon vegetable oil to wok, then add red and green bell peppers, cabbage mixture and salt and stir-fry until beginning to soften, about 2 minutes. Return turkey to wok; add remaining 1 tablespoon rice wine and stir-fry until turkey is just cooked through, about 1 minute. Remove pan from heat. Stir in remaining 1 teaspoon sesame oil into stir-fry and serve.


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