Peppercorn Oil-

Heat a wok over high heat for 30 seconds. Add teh peppercorns, reduce the heat to low and stir until fragrant, about 2 minutes. Add the oil and bring to a boil over moderate heat. Reduce the heat to moderately low and cook until the peppercorns blacken, 4 to 5 minutes. Strain the oil. (Make Ahead: The oil cna be stored in a cool place for up to 2 months.)

Per teaspoon: 41 Calories, 4.6 gm fat, saturated .8 gm.

Hot and Tart Turkey-

1. Make the sauce: Combine all of the ingreadients in a medium bowl.

2. Add the chicken stock to a wok and bring to a boil over high heat. Add the turkey and cook, stirring, until just opaque, about 2 minutes. Drain the turkey and set aside 1 tablespoon of the stock.

3. Wipe out the wok and set it over high heat for 40 seconds. Add the Sichuan Peppercorn Oil and when a wisp of white smoke appears, add the garlic, ginger and salt and stir-fry for 10 seconds. Add the scallions and Thai chiles and stir-fry for 30 seconds. Add the celery, cucumber and red pepper and stir-fry until crisp-tender, about 1 minute. Add the reserved 1 tablesppon stock and the turkey and cook for 1 minutes. Add the wine and cook for 30 seconds.

4. Make a well in the center of the wok; stir the sauce and add it to the well. Stirr the vegetables and turkey into the sauce and cook until bubbling. Serve immediately.

One serving: 239 calories, 3.5 gm fat, saturated .7 gm.