Recipe - Szechuan Turkey

350 g Turkey (or chicken), thinly
cut or sliced up *
3 tablespoon Peanut oil
2 tablespoon Sliced scallions
1 Clove garlic, cut or sliced up
1 tablespoon Minced ginger root, (or 1/4
tsp ginger)
1 cup Sliced green bell pepper
2 tablespoon Dry sherry
3/8 cup Chili sauce with garlic, **
2 tablespoon Soy sauce
1/8 teaspoon Tabasco sauce, ***
1 teaspoon Sugar
1 teaspoon Salt

* Original recipe called for 3 cups cutup cooked turkey or chicken (cut in
1/2" strips). Don't stirfry this, just add at the end.

** Original recipe called for One fourth cup chili sauce plus 2T catchup.

*** Original recipe called for One half tsp Tabasco! Using chili sauce with
garlic, a scant 1/8 tsp is plenty.

[Start rice.]

Heat most of oil in wok. Add thinly cut or sliced up turkey; stir?fry till cooked
through. Remove and drain on paper towels.

Add a bit more oil if needed. Add scallions, garlic, ginger root, and bell
pepper. Cook for 2 minutes. Stir in sherry, chili/garlic sauce, soy sauce,
Tabasco, sugar, and aslt. Add turkey; mix well.

Serve over rice.

Makes 2 generous onedish servings.
Posted to EATL Digest 01 Dec 96

Recipe by: adapted from old newspaper clipping

From: Kaye Sykes kaye_sykes@NL.COMPUWARE.COM

Date: Mon, 2 Dec 1996 09:39:02 +0100