Let's talk turkey, Chinese style

China Daily | Updated: 2007-11-22 07:01

About.com offers several suggestions for Thanksgiving meals with Chinese characteristics.

Chinese roast turkey

Serves 4 to 6

INGREDIENTS:

1 turkey (4.5-5 kg)

Let's talk turkey, Chinese style

6 tablespoons soy sauce

3 tablespoons sugar

2 tablespoons oyster sauce

2 teaspoons five-spice powder

2 cloves garlic, pressed

1 4.5-5 kg whole turkey

12 scallions, cut up

several sprigs cilantro

PREPARATION:

Preheat oven to 160 C. Combine first five ingredients and rub over turkey to coat. Pour remaining sauce into cavity. Add scallions and cilantro. Place turkey in a roasting pan. Roast 20 minutes per 0.5 kg until meat thermometer registers 80 C.

Stir-fried spicy sweet potatoes

Serves 4

INGREDIENTS:

3/4 cup chicken broth or water

3 1/2 tablespoons soy sauce

3 tablespoons Chinese rice wine or dry sherry

1 1/2 tablespoons rice vinegar

2 teaspoons sugar

1 teaspoon sesame oil

1/4 teaspoon pepper

Zest of 1 navel orange, cut julienne

1 tablespoon oil

1 1/2 tablespoons minced garlic

1 tablespoon minced ginger

1/2 teaspoon or more Oriental chili paste

1 0.7 kg (about 4 medium) sweet potatoes, peeled and cut into

1/2 "julienne, then in 1/2" diagonal lengths

1 1/2 teaspoons cornstarch

2 tablespoons water

1 tablespoon minced scallion greens

PREPARATION:

Combine first seven ingredients for sauce. Set aside. In a small saucepan of boiling water, blanch orange zest 1 1/2 minutes. Drain and pat dry. Heat oil in a wok or large skillet that has a cover.

Glazed carrots

INGREDIENTS:

3 cups carrots, chopped on the diagonal into 1/4 to 1/2 inch pieces

3/4 cup water

2 tablespoons light soy sauce

2 tablespoons brown sugar

2 tablespoons butter

1 teaspoon five spice powder

PREPARATION:

Wash and chop the carrots. Combine the water, soy sauce and sugar and set aside. Melt the butter in a frying pan over medium heat. Add the carrots.

Add the five-spice powder, stirring in with the carrots. Add the water, soy sauce and sugar mixture. Bring to a boil. Lower the heat, cover and gently simmer the carrots until they are tender and pierce easily with a fork (about 10 minutes). Remove the lid. Turn the heat up to high and cook the carrots, stirring occasionally, until the liquid is burned off (5 to 7 minutes).

Curry-fried turkey (for leftovers)

INGREDIENTS:

1 package (10 ounces) frozen broccoli spears, cooked and drained

2 cups cooked turkey, cubed

1 can (10 1/2 ounces) reduced-sodium cream of mushroom soup

1/4 cup reduced calorie mayonnaise

1 1/2 teaspoons lemon juice

1 teaspoon curry powder

1 cup seasoned croutons

PREPARATION:

In a square baking dish arrange broccoli; top with turkey.

In a small bowl combine soup, mayonnaise, lemon juice and curry powder. Pour over turkey and top with croutons. Bake in a preheated oven at 180 C.

Turkey mandarin salad

INGREDIENTS:

1/4 cup orange juice

1 1/2 tablespoons red wine vinegar

1 1/2 teaspoons poppy seeds

1 1/2 teaspoons olive oil

1 teaspoon Dijon-style mustard

1/8 teaspoon pepper

5 cups red leaf lettuce, washed, dried, chilled and torn

2 cups baby spinach leaves, washed, dried, chilled and torn

0.2 kg cooked turkey breast, cut into julienne

1 can (10 1/2 ounces) mandarin oranges, drained Orange Zest, as needed

PREPARATION:

Dressing: In a small bowl combine orange juice, vinegar, poppy seeds, oil, mustard and pepper. Set aside.

Salad: In a large bowl toss together lettuce, spinach, turkey and oranges. Pour dressing over turkey mixture. Garnish with orange zest and serve immediately.

(China Daily 11/22/2007 page18)