Turkey Cutlets with Garlic Sprouts
Tender turkey cutlets with fragrant garlic sprouts, rich in flavor, quick and easy, a nutritious everyday dish.
Ingredients
11 items- Turkey cutlets 300g
- Garlic sprouts 200g
- Ginger 10g
- Garlic 3 cloves
- Light soy sauce 2 tbsp
- Dark soy sauce 1/2 tsp
- Cooking wine 1 tbsp
- Sugar 1/2 tsp
- White pepper a pinch
- Salt to taste
- Vegetable oil 2 tbsp
Nutrition
Steps （8 steps）
Rinse turkey cutlets, pat dry with paper towels, slice into 1cm thick pieces. Lightly pound both sides with the back of a knife to tenderize, place in a bowl.
Add 1 tbsp light soy sauce, 1/2 tbsp cooking wine, a pinch of white pepper, and a little salt. Mix well and marinate for 15 minutes.
Wash garlic sprouts, cut diagonally into sections; slice ginger, crush garlic, set aside.
Heat a pan over high heat, add 1 tbsp oil, reduce to medium heat. Add turkey cutlets, cook 2-3 minutes until golden brown on one side, flip and cook another 2 minutes until cooked through. Remove and set aside.
Add a little oil to the pan over medium heat, add ginger and garlic, stir-fry until fragrant, about 30 seconds.
Turn to high heat, add garlic sprouts, stir-fry quickly for 1 minute until bright green and edges slightly charred.
Return turkey cutlets to the pan, add remaining light soy sauce, dark soy sauce, sugar, and 1 tbsp water. Stir well for about 30 seconds until the sauce thickens.
Taste, add salt if needed, quickly stir-fry and turn off heat. Serve.
Tips
Pounding the turkey cutlets makes them more tender; adjust cooking time based on thickness to avoid dryness; do not overcook garlic sprouts to keep them crisp.
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!
Salt-Baked Chicken (Yan Ju Ji)
A Hakka classic from Guangdong, this dish uses a crust of coarse salt to slowly cook the chicken, sealing in its natural juices. The result is golden, savory skin and incredibly tender, succulent meat, infused with the delicate aroma of sand ginger and salt. A must-try for festive dinners.
Pan-fried Pork Buns (Sheng Jian Bao)
Soft and fluffy top with a crispy golden bottom, these Shanghai-style pan-fried pork buns burst with savory juice when you bite into them. A beloved breakfast classic and street food favorite.
Fuqi Feipian (Sichuan Beef and Tripe Slices)
A crown jewel of Sichuan cold dishes, Fuqi Feipian combines tender slices of beef and offal with a fiery and numbing chili oil sauce. Its rich texture and bold flavors make it an irresistible appetizer for any banquet.