Bang Bang Turkey
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Credit: Julius Baliola, Chef, Huber’s, Portland, Ore.
The National Culinary Review, March 2011
Ingredients
1 oz. broccoli florets
1 oz. cauliflower florets
2 oz. peeled, sliced carrots
1 oz. salad oil
4 oz. turkey breast, diced
2 oz. snow peas
1-2 oz. turkey stock
Peanut/Chipotle Sauce (recipe follows)
Peanut/Chipotle Sauce
1 qt. plain yogurt
1 cup sliced green onions
7 oz. canned chipotle peppers in adobo sauce
1½ cups creamy peanut butter
1 t. salt
Instructions
1. In medium-size pot, bring water to a boil; blanch broccoli, cauliflower and carrots until al dente. Plunge into cold water. Cool; drain.
2. Heat oil in nonstick sauté pan; sauté diced turkey until almost done. Add blanched vegetables and snow peas with 1 oz. stock; cook 1 minute. Add 4 oz. peanut/chipotle sauce; toss. Add more sauce, if needed.
3. Serve immediately with steamed white rice.
Peanut/Chipotle Sauce
Method: In blender or food processor, combine yogurt, green onion, chipotle peppers, peanut butter and salt. Blend until smooth. Refrigerate.
Yield
1 serving
Tags
Main Dish, Poultry, The National Culinary Review
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