Yield: 4 Establishment: Restaurant   Ethnicity: Asian   Meal Type: Main Course, Entrée   Preparation Method: Stir Fry   Product Type: Turkey Tenderloins

Ingredients

Moo Shu Turkey Mixture

8 Ounces TURKEY TENDERLOINS

1 Teaspoon Chinese rice wine

To taste salt

1 egg white, beaten

1/2 Teaspoon soy sauce

5 wood ear mushrooms

3 eggs

4 Ounces vegetable oil

1 Teaspoon chopped garlic

2 Ounces hoisin sauce

3 Ounces bamboo shoots, shredded

3 Ounces bok choy, shredded

3 Ounces carrots, shredded

1 Teaspoon salt

2 Ounces TURKEY STOCK

1 Ounce green onion, shredded

Duck Sauce

3 Tablespoons sweet bean sauce

3 Tablespoons hoisin sauce

1 Teaspoon sugar

1 Tablespoon sesame oil

Mandarin Pancakes

8 Ounces all purpose flour

1 Tablespoon sesame oil

Pinch salt

6 Ounces boiling water

Moo Shu Turkey

Slice the turkey into thin strips, approximately 1-1/2 by 1/4 inches, and marinate in the rice wine, salt, egg white and soy sauce for 15 minutes. Soak the wood ears in hot water until soft. Break off the hard stems and shred the mushrooms. Beat the eggs. Heat 1 tablespoon of the oil in a wok and cook the eggs. Do not let them brown. Remove the eggs, shred and set aside. Stir-fry the garlic in 2 ounces of oil until golden. Add the turkey and stir-fry until the turkey is very lightly browned. Remove from the pan and set aside. Add the hoisin sauce and 2 tablespoons of oil to the wok; quickly stir-fry the sauce. Add the bamboo shoots, bok choy, carrots and shredded mushrooms and cook for 5 minutes. Add the cooked turkey, salt, stock and shredded eggs. Stir-fry over high heat for 1 minute.

Duck Sauce

Combine and stir all the ingredients until smooth. Serve at room temperature.

Mandarin Pancakes

Place the flour, 1/2 teaspoon of sesame oil and a pinch of salt in a bowl. Add the boiling water and gradually mix by hand to make a soft dough. On a lightly floured surface, gently knead the dough until smooth. Cover with a damp cloth and let rest for 15 minutes. Shape the dough into a cylinder about 1 inch in diameter, adding more flour if necessary. Slice the log into 16 equal pieces; roll each piece into a ball and then flatten each to make a disk. Brush the tops of eight disks with the remaining sesame oil. Then place an unoiled disk on top of each oiled disk. Using a rolling pin, flatten each pair of disks into a 5-inch circle. Cover the pancakes with a dry towel. Heat an ungreased 8-inch skillet over high heat for 30 seconds to 1 minute. Reduce the heat to medium. Place one pancake pair into the skillet. When it puffs and bubbles appear on the surface turn it over and cook the other side until it is speckled brown, about 1 minute. Then turn the pancake pair and cook the other side until it, too, is speckled brown, about 30 seconds. Remove the pancake from the pan and wrap in a clean, dry towel. Repeat until each pancake pair is cooked. Just before service, separate each pancake pair by gently pulling apart at the edge. Serve warm.

Service

Garnish with green onions and serve hot with Duck Sauce and Mandarin Pancakes.

Recipe Source: Recipe adapted from On Cooking: A Textbook of Culinary Fundamentals, 1st ed. by Sarah R. Labensky and Alan M. Hause. © Prentice Hall, 1995.