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.
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.
© Société des alcools du Québec, 2007
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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