Spiced Turkey with Shiitake Mushrooms
|Turkey cutlets||1 Pound, partially frozen (2 Pieces)|
|Chili sauce||1⁄2 Cup (8 tbs)|
|Hot red pepper sauce||1⁄2 Teaspoon|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Sweet and sour sauce||1⁄4 Cup (4 tbs)|
|Dried shiitake mushrooms||6 Large|
|Peppers||2 Large (Different Colors Are Nice)|
|Vegetable oil||2 Tablespoon|
|Cold water||1⁄2 Cup (8 tbs)|
Cut the partially frozen turkey into thin strips.
Mix the chili, hot red pepper, soy, and sweet-and-sour sauces.
Stir the mixture into the turkey to coat all of the pieces; marinate the turkey in the refrigerator 1 hour or more, turning occasionally.
At least 30 minutes before cooking, soak the shiitake mushrooms in warm water to cover.
Drain the mushrooms.
Discard the stems.
Slice and reserve the caps.
Seed and slice the peppers, then cut the strips into roughly triangular shapes.
(Don't fuss!) Slice the onion thin.
Heat 1 tablespoon of oil in a wok or skillet.
Stir-fry the peppers and onions until tender-crisp.
Remove them and keep them warm.
Use another tablespoon of oil to stir-fry the mushrooms and turkey until the meat is cooked through.
Mix the cornstarch in water until there are no lumps.
Pour the mixture into the hot turkey over medium heat and stir constantly until the pan juices become a thick glaze.
Add the reserved vegetables.
Serve with hot cooked brown rice, more sweet-and-sour sauce, and Hot Mustard Sauce (see Basics).