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Title: Turkey Sang Choy Bow
Categories: Poultry Chinese
Yield: 1 Servings
| 1 | Iceberg lettuce | |
| 2 | tb | Vegetable oil |
| 230 | g | Can water chesnuts, drained |
| And chopped | ||
| 5 | Cm piece freasg ginger, | |
| Peeled and chopped | ||
| 350 | g | Chopped cooked turkey |
| 60 | Mls chili sauce | |
| 2 | tb | Dry sherry |
| 1 | tb | Soy sauce |
| 1 | tb | Sugar |
| 1 | tb | Cornflour |
| 125 | Mls chicken stock | |
| 1 | tb | Coarsly chopped, fresh |
| Coriander (cilantro in US) |
Carefully separate the lettuce leaves. Wash 4 large leaves and trim with scissors to form neat "cups". Place in a bowl of ice water to crisp for 10 minutes.
Heat vegetable oil in a wok or frying pan and stir-fry the chesnuts and ginger over a medium heat for 2 minutes or until just starting to colour. Stir in the turkey, chili sauce, sherry, soy sauce and sugar. Blend together the cornflour and stock until smooth and add to the wok or frying pan. Simmer for 1-2 minutes, stirring constantly, until thickened. Stir in the coriander.
Drain the lettuce leaves and pat dry with paper towels. Place the lettuce leaves and turkey mixture into 2 separate serving bowls for guests to spoon the turkey mixture into the lettuce leaves. Roll up lettuce leaves to eat.
From: sophie@dynamic.com.au
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