Bring a taste of Asia to your leftover Thanksgiving 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 only takes 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.
Cooked turkey is used in this recipe, but turkey cutlets or tenderloins can be substituted. Cut the meat into small pieces and stir-fry 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 once you start to cook.
Quick Cashew Rice completes the meal: Heat a package of microwaveable rice according to package instructions. Measure 1 1/2 cups rice into a bowl.(Save the rest for another use.) Mix in 2 teaspoons canola oil, 1/4 cup cashews and salt and pepper to taste. Makes 2 servings.
This meal contains 628 calories per serving with 31percent of calories from fat.
• Deli turkey or cooked chicken breasts can also be used.
• Napa or Chinese cabbage can be substituted for the bok choy.
• 4 medium garlic cloves, crushed can be used instead of minced garlic.
• Prepare ingredients.
• Make rice and set aside.
• Stir-fry turkey dish.
To buy:1 red bell pepper, 1 small bok choy, 1 red onion 1 bottle low-salt teriyaki sauce, 3/4 pound turkey if not using leftovers, 1 package microwaveable white rice and 1 small package cashew nuts.
Staples: Canola oil, minced garlic, cornstarch, salt and black peppercorns.
Linda Gassenheimer’s latest book is “The Flavors of the Florida Keys.” Her website is dinnerinminutes.com. Follow her on Twitter @lgassenheimer.