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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
    You might like:

    Flyer Deals  (2)
    RED, ORANGE OR YELLOW SWEET PEPPERS

    RED, ORANGE OR YELLOW SWEET PEPPERS

    $3.49 /lb

    PRODUCT OF MEXICO OR HONDURAS $7.69/kg


    MINI SWEET PEPPERS

    MINI SWEET PEPPERS

    $3.99 ea.

    454 g, PRODUCT OF MEXICO


  • 1
    stalk celery, julienned
    You might like:

    Flyer Deal  (1)
    ORGANIC CELERY

    ORGANIC CELERY

    $2.99 ea.

    PRODUCT OF U.S.A., No. 1 GRADE


  • 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
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    Flyer Deals  (3)
    VH SAUCES

    VH SAUCES

    $1.98 ea.

    341 - 380 ml SELECTED VARIETIES


    LEE KUM KEE PANDA OYSTER OR HOISIN SAUCE

    LEE KUM KEE PANDA OYSTER OR HOISIN SAUCE

    $2.98 ea.

    SELECTED SIZES SELECTED VARIETIES


    HUY FONG SRIRACHA SAUCE

    HUY FONG SRIRACHA SAUCE

    $3.48 ea.

    740 ml SELECTED VARIETIES


  • 1 lb
    (454 g)
    baby bok choy, halved lengthways
    You might like:

    Flyer Deal  (1)
    SHANGHAI OR BABY BOK CHOY

    SHANGHAI OR BABY BOK CHOY

    $2.48 ea.

    454 g PRODUCT OF MEXICO


  • 1
    clove garlic, chopped
  • 2 Tbsp.
    (30 mL)
    Selection vegetable oil
    You might like:

    Flyer Deal  (1)
    MAZOLA CORN, CANOLA OR VEGETABLE OIL

    MAZOLA CORN, CANOLA OR VEGETABLE OIL

    $2.98 ea.

    1.42 l SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    soy sauce
    You might like:

    Flyer Deals  (3)
    VH SAUCES

    VH SAUCES

    $1.98 ea.

    341 - 380 ml SELECTED VARIETIES


    LEE KUM KEE PANDA OYSTER OR HOISIN SAUCE

    LEE KUM KEE PANDA OYSTER OR HOISIN SAUCE

    $2.98 ea.

    SELECTED SIZES SELECTED VARIETIES


    HUY FONG SRIRACHA SAUCE

    HUY FONG SRIRACHA SAUCE

    $3.48 ea.

    740 ml SELECTED VARIETIES


  • 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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