Turkey tails stir fry

June 10, 2005
Filed under Asian cooking, Chinese recipes

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Ingredients :

4-5 turkey tails
2 medium sized carrots, thinly sliced
2-3 stalks of celery, cut into 1/4 inch slices
3/4 c. of sliced mushrooms (button or abalone)
3/4 c. of thinly sliced wood ears
1 tbsp. of finely minced garlic
1 tbsp. of finely minced ginger
1 onion, thinly sliced
1 tbsp. of finely minced parsley
2 tbsps. of oyster sauce
1 tbsp. of tapioca or corn starch
1-1/2 c. of broth
salt and pepper to taste
sugar to taste
3 tbsps. of cooking oil
sesame seed oil

Cooking procedure :

Simmer the turkey tails for about an hour. Drain and cool. Cut the meat into 1/2 inch slices. Place on an oven rack about an inch apart and season with salt and paper. Place a container underneath to catch the fat. Grill in the oven until well-browned. If necessary, turn over to brown the other side.

While the turkey tails brown, prepare the stir fry.

Heat the cooking oil in a wok. Saute the garlic and ginger until fragrant. Add the sliced onion, carrot, celery and mushrooms. Stir fry for a few minutes. Season with salt, pepper and a little sugar. Disperse the starch in the broth. Stir in the oyster sauce and about half a teaspoon of sesame seed oil.

Drain the turkey tail slices on several layers of absorbent kitchen paper. Add to the cooked vegetables. Toss a few times. Serve at once.

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