Dinner in Minutes: Stir-fry gives leftovers Asian accent
By Linda Gassenheimer
Published: Tuesday, November 27, 2012, 8:57 p.m.
Updated: Tuesday, February 19, 2013
Bring a taste of Asia to your leftover turkey. Crisp, fried vegetables and turkey in a sweet teriyaki sauce makes a quick, colorful quick dinner.
Teriyaki sauce is made with soy sauce, sugar, ginger and seasonings. This dinner takes only minutes to make using a bottled low-sodium teriyaki sauce.
Bok choy is a mild vegetable with thick, crunchy white stalks and dark-green leaves. It can be found year-round and can be used raw in salads or stir-fried. Napa or Chinese cabbage can be substituted for the bok choy.
Cooked turkey is used in this recipe, but turkey cutlets or tenderloins can be substituted. Cut the meat into small pieces and stir-fry for 2 to 3 minutes.
Make sure your wok is very hot before adding the ingredients. The oil should be smoking.
For easy stir-frying, place all of the prepared ingredients on a cutting board or plate in order of use. You won't have to look at the recipe after you start to cook.
Quick Cashew Rice completes the meal.
Linda Gassenheimer is a food writer for the Miami Herald.
1 teaspoon canola oil
1 cup sliced red onion
1 cup sliced red or green sweet bell pepper
2 cups sliced bok choy
2 teaspoons minced garlic
1 teaspoon cornstarch
1 tablespoon water
¾ pound cooked turkey, thinly sliced (about 2½ cups)
6 tablespoons bottled, low-salt teriyaki sauce
Heat the oil in a wok or skillet over high heat. When the oil is smoking, add the onion, bell pepper, bok choy and garlic. Stir-fry for 3 minutes. Meanwhile, mix the cornstarch with 1 tablespoon water and set aside. Add the turkey to the wok and stir-fry for 1 minute.
Move the ingredients to the sides of the wok, leaving a hole in the center. Add the teriyaki sauce and the cornstarch mixture. Toss the ingredients with the sauce for about 1 minute, until the sauce starts to thicken and coats the food. Serve over rice.
Makes 2 servings.
Nutrition informaton per serving: 310 calories, 7 grams fat (2 grams saturated), 114 milligrams cholesterol, 43 grams protein, 19 grams carbohydrates, 3 grams dietary fiber, 801 milligrams sodium.
Quick Cashew Rice
1 package microwaveable rice
2 teaspoons canola oil
¼ cup cashews
Salt, to taste
Freshly ground black pepper, to taste
Heat the rice according to package instructions. Measure 1½ cups rice into a bowl. (Save the rest for another use.)
Into the bowl, mix the canola oil and cashews, and season with salt and pepper.
Makes 2 servings.
Deli turkey or cooked chicken breasts can also be used.
4 medium-size garlic cloves, crushed, can be used instead of minced garlic.
To buy: 1 red or green bell pepper, 1 small bok choy, 1 red onion, 1 bottle low-salt teriyaki sauce, ¾ pound turkey if not using leftovers, 1 package microwaveable white rice and 1 small package cashews.
Staples: Canola oil, minced garlic, cornstarch, salt and peppercorns.
Write to her in care of Living, Pittsburgh Tribune-Review, D.L. Clark Building, 503 Martindale St., Pittsburgh, PA, 15212, or firstname.lastname@example.org.
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