Turkeys Climbing a Tree

Here’s a turkey rendition of Ants Climbing a Tree, a classic Szechuan stir-fry. Bean thread noodles, sometimes called “glass noodles,” are available in the Asian aisle of almost all markets.

4 ounces bean-thread noodles

Boiling water

8 ounces ground turkey

2 tablespoons plus 1 teaspoon soy sauce

11⁄2 tablespoons plus 1 teaspoon Shaoxing or dry sherry

11⁄2 teaspoons sesame oil, preferably toasted sesame oil

1⁄2 cup chicken broth

1⁄2 teaspoon sugar

1 tablespoon peanut oil

4 scallions, cut into 1-inch pieces

2 garlic cloves, minced

1 tablespoon minced peeled fresh ginger

1 teaspoon Asian red chili sauce

• Place the bean-thread noodles in a medium bowl and cover with boiling water. Set aside to soak for 10 minutes.
• Meanwhile, crumble the turkey into a medium bowl, then stir in 1 teaspoon soy sauce, 1 teaspoon Shaoxing or dry sherry, and 1 teaspoon sesame oil until the turkey is evenly coated. Set aside.
• Whisk the broth and sugar with the remaining 2 tablespoons soy sauce, 11⁄2 tablespoons Shaox ing or dry sherry, and 1⁄2 teaspoon sesame oil in a small bowl; set aside as well.
• Heat a large wok, preferably nonstick, or a large, high-sided sauté pan over medium-high heat. Swirl in the peanut oil, then add the scallions, garlic, and ginger. Stir-fry for 1 minute, then add the chili sauce and stir-fry for 15 seconds.
• Add the ground turkey and stir-fry until well browned, about 5 minutes.
• Add the noodles and the reserved broth mixture. Stir well, then bring the entire mixture to a simmer, tossing constantly. Cook for 2 minutes, just until the sauce is mostly absorbed by the noodles.
• Variations: Add any number of vegetables with the scallions: 10 ounces broccoli florets; 10 ounces cauliflower fl orets; 6 ounces fresh snow peas; 1 large zucchini or cucumber, peeled, halved lengthwise, and cut into thin half-moons

Makes 4 servings