Asian Style Turkey Breast and Garden Cucumbers

Cucumbers are generally served fresh but can be peeled and sautéed lightly. This recipe pairs them with a vinegary sweet and sour sauce laced with toasted sesame seed oil. Since turkey breast cooks up rather quickly, the cucumbers result in a crisp-soft texture after sautéing. Fresh ginger helps to round out the flavors, and complements the sesame oil and bit of garlic. Garnish with a sprinkling of toasted sesame seeds before serving.

The sweet and sour sauce is made of red wine vinegar, soy sauce and a bit of sugar. It is highlighted with toasted dark sesame seed oil. The spiciness can be adjusted by adding more or less of the pepper seeds to the sauce. This recipe serves about 4.

Ingredients:

• 3/4 lb. turkey breast, cut into small 1/2 inch cubes
• 2 medium cucumbers
• 2 green onions
• 1/2 t grated fresh ginger
• 5 T peanut oil, separated
• 1 T soy sauce mixed with 1 T cornstarch
• 1 garlic clove, chopped fine
• 1/4 to 1/2 t pepper flakes
• Sesame seeds, toasted, for garnish

For the Sauce:

• 1 T soy sauce
• 1 T dark sesame oil
• 1 1/2 t red wine vinegar
• 1 t sugar
• 1/2 t cornstarch mixed with about 2 teaspoons of water

Procedure:

1. Prepare the vegetables. For the cucumbers peel and cut in half lengthwise. Scoop out the seeds and slice. For the green onions, slice on the diagonal both the green and white part.
2. Preheat a large skillet with the 4 tablespoons of peanut oil. Toss the pork and cucumbers with the 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Add the pork and cucumber mixture to the hot pan and stir with a wooden spoon. Stir fry for about a minute. Transfer pork and cucumbers to a bowl, and give the pan a quick wipe with a paper towel.
3. In a small mixing bowl, whisk the soy sauce, toasted dark sesame oil, red wine vinegar, sugar, salt, cornstarch and water together until well blended.
4. Place the pan back on the burner, and add in the remaining peanut oil to the large skillet. Heat the pan over medium high heat until a drop of water sizzles on the bottom of the pan. Add in the green onions and ginger. Stir fry for about a minute.
5. Add in the pork and cucumber and continue to cook until the pork tenderloin is cooked all the way through.
6. Pour in the reserved sauce mixture, and continue to cook for a minute, stirring constantly to coat the pork and vegetables.
7. Remove from heat, transfer to serving dish and serve immediately.

This recipe is great served with steamed rice.

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