Ginger Turkey Stir-Fry
Once you've gotten through tomorrow's big feast, you can only make so many sandwiches out of the leftover turkey. This stir-fry from eatturkey.com caught my eye as a good leftovers alternative, even though it was originally designed to use fresh, not cooked, turkey.
And it has lots of fresh veggies to make you feel a little better about the gluttony that has come before...
(Photo by me)
My children would only eat the turkey parts of this, and not much of the vegetables, but that's something. Maybe a few broccoli florets or carrot bits got into them by accident.
By the way, remember the Sweet Potato-Turkey Hash? It would be great this weekend, too.
Ginger Turkey Stir-Fry
Serves 6
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1/3 cup water |
2 tablespoons lemon juice |
2 tablespoons honey |
1 teaspoon fresh ginger, peeled and grated |
1 tablespoon reduced-sodium soy sauce |
1 large clove garlic, minced |
2 tablespoons cornstarch |
1 tablespoon oil |
2 cups carrots, peeled and diagonally sliced |
2 cups broccoli flowerettes |
2 cups mushrooms, sliced |
1 can (8 ounces) water chestnuts, drained and sliced |
1 pound cooked turkey, shredded or chopped |
Combine water, lemon juice, honey, ginger, soy sauce and garlic. Dissolve cornstarch in mixture; set aside. Heat oil over high heat in wok or large skillet. Add carrots; stir-fry 3 minutes or until tender-crisp. Add broccoli, mushrooms and water chestnuts; stir-fry about two minutes more. Remove from pan. Stir fry turkey for about a minute, then add sauce and cook, stirring constantly, until thickened and translucent. Return vegetables to the pan; heat through. Serve over rice. |
Per serving (without rice): 235 calories, 25 grams protein, 6 grams fat, 2 grams saturated fat, 20 grams carbohydrate, 4 grams fiber, 57 milligrams cholesterol, 181 milligrams sodium |
Categories: Dinner Together, Food and Recipes
