Thanksgiving Leftovers: Sichuan-Style Hot And Numbing Sliced Turkey Recipe

• 1/4 cup hot chile oil, preferably homemade (see note)
• 2 teaspoons soy sauce
• 4 teaspoons Chinkiang vinegar
• 2 teaspoon sugar
• 1 tablespoon dried chile flakes
• 1 tablespoon toasted ground Sichuan peppercorns, picked over for twigs or black seeds
• 1/2 pound to 1 pound roasted turkey breast, cold, sliced int 1/4-inch slices
• 1/2 cup cilantro leaves, roughly torn
• 1/2 cup roasted peanuts, crushed underneath heavy skillet
• 2 garlic cloves, minced

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

hot chile oil, soy sauce, chinkiang vinegar, sugar, chile flakes, ground sichuan, turkey breast, cilantro, peanuts, garlic

Taken from www.seriouseats.com/recipes/2010/11/thanksgiving-leftovers-sichuan-style-hot-and-numbing-sliced-turkey.html (may not work)