Thursday, July 17, 2008
Kung Po turkey with cashew nuts
Ingredients
Turkey meat - cubed
10 dried chillies - less if it’s too hot (soaked and seeded)
2 onions - quartered
Oil
(A) Marinate
1 1/2 tbsp soy sauce
1 1/2 tbsp sesame oil
1 1/2 tbsp cornflour
1/2 tsp ground white pepper
1/2 tsp salt
* 2 tbsp Cointreau/brandy/cooking wine
(B) Sauce
1 1/2 tbsp dark soya sauce
1 1/2 tbsp sugar
1 tsp Cointreau/brandy/cooking wine
Pinch of salt
(C) Thickening
Cornflour
Water
How to make Kung Po turkey with cashew nuts
Marinate turkey meat with (A) for at least one hour.
Using a wok/frying pan, fry the turkey cubes until golden brown. Remove and place aside.
Fry onions and dried chillies until fragrant. Add the earlier fried turkey cubes and cashew nuts followed by the seasoning. If needed, thicken with cornflour and water.
Serve hot with rice and other side dishes.
