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Ingredients
Five Spice Powder
- 2 tbsp whole star anise
- 1 cinnamon stick, broken in half
- 1 tbsp dried fennel seeds
- ¾ tbsp ground cloves
- 1 oz Sichuan peppercorns
Chinese Plum Sauce, Turkey and Vegetables
- 2 ½ oz oil, divided
- 2 garlic cloves, divided
- 9 oz turkey breast fillet, skinless cut in strips (½ in. x 1-1½ in.), patted dry with paper towels
- 3 pinches ground white pepper
- 1 fresh red chili, deseeded, chopped
- 2 oz shallots, halved
- 1 in. ginger, fresh root, peeled, sliced
- 17 ½ oz purple plums, pitted, halved
- 1 ½ tbsp oyster sauce
- 1 oz soy sauce, light
- 1 oz soy sauce, dark
- 49 ½ oz water, divided
- 1 ½ oz brown sugar
- 2 tbsp black vinegar (e.g. Chinkiang)
- 1 tbsp fermented black beans, with chili
- 1 tbsp Chinese rice wine (Shaoxing Hua Diao)
- 9 oz Chinese wheat noodles
- 9 oz pak choi, cut diagonally in pieces (see Tip)
- 7 oz carrots, julienned (2 in. long, ¼ in. thick)
Assembly and serving
- 3 - 3 ½ oz bamboo shoots, canned, drained, cut in sticks (¼ in.)
- sesame seeds, toasted, to garnish
- spring onion, sliced on the bias (¼ in.)
- sesame oil, for drizzling
- Nutrition
- per 1 portion
- Calories
- 2748 kJ / 656 kcal
- Protein
- 31 g
- Carbohydrates
- 71 g
- Fat
- 25 g
- Saturated Fat
- 2 g
- Fibre
- 6.8 g
- Sodium
- 1316 mg
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