I would never have thought to cook with dry sherry and soy sauce, but in going through some Asian recipes earlier this week I came across a number of them that used this terrific combination. Using some turkey I had in the fridge, I played around with creating a relatively quick, Asian-inspired dish with a lot of flavor.
This spicing and sauce in this recipe lend themselves to almost any combination of vegetables, tofu, or meat. The dish can be made as a vegetarian meal with tofu or hearty vegetables. I particularly like it with sweet potatoes, but I suspect eggplant or broccoli would also be delicious. Serve over brown rice and it’s a healthy meal.Ingredients:
2 tablespoons olive oil
1 onion, sliced (chopped if you really want)
1-1.5 lbs boneless, skinless turkey or chicken tenders cut into pieces
2 cloves garlic, minced
1.5 inch pice of fresh ginger, minced
1/2 cup lite coconut milk
1 cup chicken or vegetable stock
1/2 cup lemon juice (also can be done with lime juice)
3 tablespoons soy sauce
3 tablespoons dry sherry or Chinese rice wine
1 cup frozen peas
Sauté onion in olive oil until they are soft, 8-10 minutes. Add chicken and brown. (This is where you could also add sweet potatoes or eggplant.) Add garlic and ginger, and cook for 1 minute. Add coconut milk and stock, and reduce by 2/3, so that there is just enough sauce to coat the meat. Add soy sauce, sherry and lemon juice to taste and reduce liquid again by half. Add frozen peas and cook just long enough to heat them through, so that they are still bright green. Serve over brown or white rice, or another grain like farro or quinoa.
More recipes I want to try that combine soy sauce and dry sherry or Chinese rice wine: