Ingredients
1 tbsp. low-sodium soy sauce
1 tbsp. rice wine vinegar
1/2 tsp. ground red Szechuan peppercorn
1/2 tsp. ground green Szechuan peppercorn
1/2 tsp. ground white pepper
1/2 tsp. freshly ground black pepper
1/2 tsp. ground coriander
1 1/2 lb. dark meat turkey, cut into bite-sized pieces
1 tbsp. cornstarch
3 tbsp. peanut oil, divided
8 to 12 dried red chilis
1 tbsp. ground red Szechuan peppercorn
6 cloves garlic, sliced
2" ginger, thinly slivered
3 stalks celery, sliced
Roasted pumpkin seeds or peanuts, for garnish
Preparation
Step 1Marinate the meat: In a medium bowl, combine soy sauce and vinegar with spices. Add turkey and toss until evenly coated. Sprinkle in cornstarch and toss to coat. Cover and let rest overnight in the refrigerator.Step 2Cook the meat: In a large skillet over medium heat, heat 2 tablespoons oil. Add in chilis, peppercorn, garlic, ginger, and celery and stir until garlic is lightly golden. Transfer mixture to a plate and set aside.Step 3To the skillet, add half the turkey. Cook, stirring frequently, until meat develops a golden crust, about 6 minutes. Transfer to the plate with celery, then add remaining 1 tablespoon oil to the skillet. Repeat with the remaining turkey.Step 4Return all the turkey and celery mixture to the skillet and stir until well-combined and heated through.Step 5Garnish with roasted pumpkin seeds or peanuts before serving.
Watch the video above to see how I made a whole Thanksgiving spread for 4 people for under $25. If you’ve made this recipe, leave us a note down below in the comments and let us know how you liked it—we love to hear from you!
