Turkey Stir Fry with Ginger and Mushrooms
For 4 persons
- 450 g / 1 lb / 16 oz. turkey or chicken breast
- 6 Dried Chinese Black Mushrooms
- 2 tsp Corn Starch
- 1 tsp ground pepper
- 1 tsp Chinese five spice powder
- 1 tsp red chili flakes (or to taste)
- 2 tbsp peanut oil (or other frying oil such as Canola or Sunflower Oil)
- 2 cloves garlic finely chopped
- 2 tbsp finely chopped fresh ginger
- 75 ml / 1/3 cup / 2.5 fl. oz rice wine (or Dry Sherry)
- 125 ml / 1/2 cup / 4.25 fl. oz chicken stock
- 1 or 2 tbsp soy sauce (to taste)
Garnish
- 3 spring onions sliced diagonally into 0.5 cm / ¼ inch slices
Soak the mushrooms for 20 to 30 minutes in just enough hot water to cover until softened and pliable. Drain the mushrooms (reserve the soaking liquid) Thinly slice the mushrooms crosswise. Combine 1tsp corn starch, the five spice powder, the black pepper and the chili flakes together in a medium sized bowl. Cut the turkey into 1 in (2 cm) chunks and toss in the spice/starch mixture to coat. Combine the Chicken Stock, Rice Wine and mushroom soaking liquid in a measuring cup (should make approximately 1 – 1 ¼ cup of liquid). Add 1 tsp cornstarch into the Chicken stock mixture; stir to dissolve.
The stir fry. 5 minutes prior to cooking, preheat your Staub Enameled Cast Iron Wok over an element set to medium. 1 minute prior to stir frying, turn the heat to high. Add 3 teaspoons of Frying Oil to the wok. Immediately add chopped ginger and chopped garlic to the wok and cook for 30 seconds, stirring briskly. Add the turkey pieces to the hot Wok allow to fry for 30 seconds before tossing rapidly with a spoon, or wok spatula so that all pieces cook evenly.
Once the turkey is well cooked, pour in the chicken stock mixture and bring to a boil (the liquid should thicken to a syrupy consistency). Season with Soy Sauce to finish Transfer to a bowl or platter and serve with rice or noodles.
