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Asian Turkey Rolls and Stir-fried Bok Choy 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.
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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

Asian Turkey Rolls and Stir-fried Bok Choy

Rate this recipe
1 Vote
4
servings
0:20
Preparation
0:12
COOKING
0:32
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
Imprimer ma sélection

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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