Thanksgiving Leftovers: Sichuan-Style Hot and Numbing Sliced Turkey

Name: Thanksgiving Leftovers: Sichuan-Style Hot and Numbing Sliced Turkey
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters hot chile oil, preferably homemade (see note); 118 milliliters cilantro leaves, roughly torn; 1 Tbsp dried chile flakes; 2 garlic cloves, minced; 118 milliliters roasted peanuts, crushed underneath heavy skillet; 2 teaspoons soy sauce; 2 teaspoons sugar; 227 grams to 1 pound roasted turkey breast, cold, sliced int 1/4-inch slices; 4 teaspoons Chinkiang vinegar; 1 Tbsp toasted ground Sichuan peppercorns, picked over for twigs or black seeds

This recipe serves 4. If $1.29 per serving falls in your budget, Thanksgiving Leftovers: Sichuan-Style Hot and Numbing Sliced Turkey might be an excellent gluten free and dairy free recipe to try. One portion of this dish contains roughly 18g of protein, 24g of fat, and a total of 301 calories. Head to the store and pick up chinkiang vinegar, roasted turkey breast, chile flakes, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Thanksgiving. From preparation to the plate, this recipe takes approximately 10 minutes.

Instructions

Combine chile oil, soy sauce, vinegar, sugar, chile flakes, and half of peppercorns in a small bowl and mix with fork to combine.

Ingredients you will need

Red Pepper Flakes

Peppercorns

Chili Oil

Soy Sauce

Vinegar

Sugar

Equipment you will use

Bowl

Combine turkey, cilantro, peanuts, and chile vinaigrette in small bowl and toss to combine. Pile onto plates and top with grated garlic and remaining Sichuan peppercorn.

Ingredients you will need

Vinaigrette