CURRIED TURKEY CHOW MEIN
Adapted from “My Students’ Favorite Chinese Recipes updated edition” by Norma Chang
1 pound Chinese egg noodles (lo mein noodles) (see NOTE), parboiled 6 minutes, drain and cool under cold running water, drain again and set aside.
6 – 8 ounces hand shredded or sliced turkey meat
1 pound vegetables of choice (bok choy, cabbage, summer squash, sweet peppers, celery…) sliced
1 – 2 carrots, thinly sliced
1 onion, thinly sliced
1 – 2 cloves garlic, minced
1 scallion, clean and thinly sliced
4 tablespoons oil
1 – 2 teaspoons kosher salt or to taste
2 – 3 teaspoons curry powder or to taste
In a small bowl combine the following. Stir well before adding to wok. This is the sauce:
½ cup turkey broth
1 tablespoon ginger wine
1 tablespoon oyster sauce (see NOTE)
1 tablespoon soy sauce (see NOTE)
½ – 1 teaspoon Asian chili sauce, optional
ground white or black pepper to taste
2 teaspoon cornstarch
1. Add 2 tablespoons oil to preheated wok or frying pan, swirl to coat cooking surface. Heat to near smoking. Add noodles, stir-fry until noodles are heated through and evenly coated with oil. Spread on a large preheated platter.
2. Add 1 tablespoon oil to wok or frying pan. Add salt, vegetables, carrots and onion. Stir fry until vegetables reached desired doneness. Drain vegetables, reserve liquid, if any, arrange vegetables on top of noodles.
3. Add 1 tablespoon oil to wok. Add garlic, stir fry until translucent. Add curry powder, stir fry 10 seconds. Add sauce and any reserved liquid from vegetables, bring to a boil, stirring constantly. Add turkey. Mix well. Adjust taste, Spoon on top of vegetables. Garnish with scallion. Serve hot.
NOTE: For gluten free version
Substitute: sweet potato noodles for the Chinese egg noodles
Substitute: gluten free soy sauce for the oyster and soy sauce
Copyright © 2011 by Norma Chang