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-> [Asian, Chinese, Ethnic, Poultry, Stir-fry, Turkey] -> [Turkey stir fry Recipe] |
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Turkey stir fry
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Ethnic, Poultry, Stir-fry, Turkey |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| cup | Mother sauce (see recipe) | | 1/4
| cup | Soy sauce | | 1
| tsp | Or more ground ginger | | 1/4
| cup | Dry sherry | | 1
| | Clove garlic cut in half | | 2
| cup | Leftover turkey | | | ON DAY OF SERVING: | | 2
| cup | Fresh chopped vegetables of | | | -your choice | | 1
| small | Can water chestnuts | | 1
| small | Can bamboo shoots |
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Procedures:
| 1 | Combine mother sauce, soy sauce, ginger, sherry, garlic and turkey ingredients and freeze in a zip-close bag until needed. | | 2 | Defrost. | | 3 | To serve, drain the turkey, reserving the sauce and picking out the garlic. | | 4 | Heat a tablespoon of sesame oil and one of corn oil very hot in a skillet. | | 5 | Add 2 cups of fresh chopped vegetables: broccoli, snow peas, baby corn, sliced scallions - whatever you like. | | 6 | Drain and add water chestnuts and bamboo shoots. | | 7 | Add a little of the reserved sauce if necessary, just enough to moisten the vegetables and keep them from sticking. | | 8 | Stir fry the vegetables until they are coated, then add the turkey. | | 9 | When it begins to brown a bit in the oil, add the sauce gradually until the turkey is well coated and the sauce has thickened. | | 10 | Serve over rice with bowls of cashews, sliced oranges. |
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