A fast and tasty turkey stir-fry using cooked or leftover turkey.
8 green onions, sliced diagonally
1 red bell pepper, seeded and sliced
12 ounces mushrooms, sliced
1/2 pound sugar peas, stemmed, strings removed
1 tablespoon peanut or vegetable oil
1 tablespoon grated gingerroot
1 garlic clove, chopped
3 tablespoons soy sauce
1 tablespoon cornstarch
2 cups shredded cooked turkey
1 (15-ounce) can baby corn, drained
3/4 cup water
Cooked rice for accompaniment
- In a large skillet, heat oil and cook the green onions and red bell pepper until brown. Stir in the mushrooms, grated gingerroot, and chopped garlic. Cook for 5 minutes, or until any liquid in the skillet evaporates. Stir in the sugar peas, stirring occasionally until tender-crisp.
- In a small bowl, combine soy sauce, cornstarch, and water. Stir into the vegetable mixture with cooked, shredded turkey and corn. Heat through. Serve with the cooked rice.
Makes 6 servings.