Sautéed Turkey Cutlets with Garlic Sprouts
A creative Chinese home-style dish that combines tender turkey cutlets with crisp garlic sprouts in a savory sauce. Quick and flavorful, perfect for busy weeknight dinners that will awaken your appetite.
Ingredients
14 items- turkey breast 500 g
- garlic sprouts 200 g
- garlic 3 cloves
- ginger 1 piece
- Shaoxing wine 1 tbsp
- light soy sauce 4 tbsp
- dark soy sauce 1 tbsp
- oyster sauce 1 tbsp
- sugar 1 tsp
- cornstarch 2 tbsp
- ground white pepper 1/2 tsp
- salt to taste
- cooking oil 3 tbsp
- sesame oil 1 tsp
Nutrition
Steps （7 steps）
Cut 500g turkey breast into slices about 1 cm thick and lightly pound them with the back of a knife to tenderize. Combine with 1 tbsp Shaoxing wine, 2 tbsp light soy sauce, 1/2 tsp white pepper, and 1 tbsp cornstarch. Mix well with your hands and marinate for 15 minutes until the liquid is fully absorbed and the surface feels slightly sticky.
Wash garlic sprouts and cut into 4 cm lengths. Slice 3 garlic cloves and 1 piece ginger. In a small bowl, whisk together 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, 1 tbsp cornstarch, and 3 tbsp water. Set aside as sauce mixture.
Heat a large non-stick pan over high heat, then add 2 tbsp oil and reduce to medium heat. Place the marinated turkey slices in a single layer without overlapping. Cook for about 3 minutes until the bottom is golden brown and edges are slightly crispy, then flip and cook another 2–3 minutes until both sides are golden and the thickest part can be easily pierced with a chopstick with no pink juices. Transfer to a cutting board, let rest briefly, then cut into strips about 2 cm wide.
Leave about 1 tbsp of oil in the pan. Heat over medium heat and add ginger and garlic slices. Sauté for about 30 seconds until fragrant, then increase heat to high.
Add garlic sprouts and stir-fry over high heat for 1 minute until they turn deep green and slightly softened but still crisp. Season with a pinch of salt. You may set them aside or keep in the pan.
Return the turkey strips to the pan with the garlic sprouts. Stir-fry over high heat for 30 seconds to combine. Give the sauce mixture a stir and pour it around the edges of the pan. Continue stir-frying vigorously for 15–20 seconds until the sauce thickens and glazes the ingredients evenly.
Turn off the heat, drizzle with 1 tsp sesame oil, and toss to combine. Transfer to a serving plate. Optionally sprinkle with toasted white sesame seeds. The dish should feature bright green garlic sprouts and glossy, succulent turkey strips with an irresistible aroma.
Tips
1. Pounding the turkey and marinating are crucial for tenderness; do not skip the cornstarch. 2. Use moderate heat when frying the turkey to avoid burning the outside while undercooking the inside. 3. Stir-fry the garlic sprouts just until done to retain their crunch. 4. The sauce mixture tends to settle, so stir it well before each use. 5. The final stir-fry over high heat is essential for a proper glaze.
You May Also Like
More recipes you might enjoy
Peking Duck
A world-renowned classic of Beijing cuisine, featuring crispy skin and tender, juicy meat. Served with thin pancakes, sweet bean sauce, and scallion shreds, each bite is a perfect harmony of textures and flavors. Enjoy authentic Peking Duck at home!
Yu Xiang Rou Si (Fish-Fragrant Shredded Pork)
A classic Sichuan dish featuring tender pork shreds in a tangy, sweet, and mildly spicy sauce with crunchy vegetables. The unique 'fish-fragrant' flavor comes from pickled chilies, ginger, garlic, and a perfect balance of sugar and vinegar—an irresistible comfort food that pairs wonderfully with steamed rice.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.
Shao Mai (Steamed Pork and Shrimp Dumplings)
Shao Mai are classic Chinese steamed dumplings with thin wrappers encasing a savory filling of pork and shrimp. The open-top design showcases the juicy filling, making every bite a heavenly treat. Served with black vinegar and ginger, they are a must-order dim sum item.