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Asian Turkey Rolls and Stir-fried Bok Choy
2013-08-06
https://www.metro.ca/userfiles/image/recipes/rouleaux-de-dindon-asiatiques-et-bok-choy-7129.jpg
PT20M
PT12M
PT32M
Season cutlets with peanut butter and spread peanut butter all over each one.Place some julienned pepper and celery on each cutlet and top with a sprinkling of shallots.Roll up cutlets and secure rolls with toothpicks.In a pot over medium heat, bring chicken broth, cream and lemon grass to a boil.Add turkey rolls, reduce heat to low, cover and cook for 10 – 12 minutes.Remove rolls to a warm plate. Remove lemon grass.Over high heat, reduce cooking liquid to a smooth sauce.Stir in soy sauce and set aside.In a hot wok, add vegetable oil and fry garlic 30 seconds.Add bok choy and stir-fry 4 – 5 minutes.In a bowl, combine soy sauce and sugar.Add to bok choy.Serve turkey rolls with sauce and stir-fried bok choy.
4
Académie Culinaire
5
1
5
5
8 turkey cutlets (scaloppini), about 3 1/2 oz (100 g) each
salt & pepper to taste
1/3 cup (80 mL) crunchy peanut butter
1 shallot, minced
1 red pepper, julienned
1 stalk celery, julienned
1 1/2 cups (375 mL) Selection chicken broth
1 cup (250 mL) table cream 15% m.f.
1 3-in. (8 cm) stalk lemon grass, crushed
1 Tbsp. (15 mL) soy sauce
1 lb (454 g) baby bok choy, halved lengthways
1 clove garlic, chopped
2 Tbsp. (30 mL) Selection vegetable oil
1 Tbsp. (15 mL) soy sauce
2 Tbsp. (10 mL) Selection sugar
Asian Turkey Rolls and Stir-fried Bok Choy
4
servings
0:20
Preparation
0:12
COOKING
0:32
TOTAL TIME
Ingredients
-
8
turkey cutlets (scaloppini), about 3 1/2 oz (100 g) each
-
salt & pepper to taste
-
1/3 cup
(80 mL)crunchy peanut butter
-
1
shallot, minced
-
1
red pepper, julienned
-
1
stalk celery, julienned
-
1 1/2 cups
(375 mL)Selection chicken broth
-
1 cup
(250 mL)table cream 15% m.f.
-
1
3-in. (8 cm) stalk lemon grass, crushed
-
1 Tbsp.
(15 mL)soy sauce
-
1 lb
(454 g)baby bok choy, halved lengthways
-
1
clove garlic, chopped
-
2 Tbsp.
(30 mL)Selection vegetable oil
-
1 Tbsp.
(15 mL)soy sauce
-
2 Tbsp.
(10 mL)Selection sugar
Preparation
Season cutlets with peanut butter and spread peanut butter all over each one.
Place some julienned pepper and celery on each cutlet and top with a sprinkling of shallots.
Roll up cutlets and secure rolls with toothpicks.
In a pot over medium heat, bring chicken broth, cream and lemon grass to a boil.
Add turkey rolls, reduce heat to low, cover and cook for 10 – 12 minutes.
Remove rolls to a warm plate. Remove lemon grass.
Over high heat, reduce cooking liquid to a smooth sauce.
Stir in soy sauce and set aside.
In a hot wok, add vegetable oil and fry garlic 30 seconds.
Add bok choy and stir-fry 4 – 5 minutes.
In a bowl, combine soy sauce and sugar.
Add to bok choy.
Serve turkey rolls with sauce and stir-fried bok choy.
Source :
Académie Culinaire
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