Using leftover turkey for this Asian version of Sweet and Sour Turkey Stir Fry works equally well with fresh uncooked turkey. Simple add the uncooked turkey with the vegetables in the cooking process.
Sauce: In a small saucepan, combine 1 T cornstarch with 1 T cold water.
Add in ½ c sugar,
½ c soy sauce,
¼ c vinegar,
1 clove of minced garlic,
1 tsp freshly grated ginger,
and ¼ tsp freshly ground black pepper.
Cook and stir over medium heat until the mixture thickens and bubbles.
Remove from heat and set aside.
Stir Fry: 2 T vegetable oil
2 c diced cooked turkey
3 stalks celery, sliced on the diagonal
1 sweet red pepper, sliced
2 carrots, peeled and sliced on the diagonal
1 medium onion, cut in half and sliced into wedges
1 c sliced mushrooms, (or 1 can sliced mushrooms, drained)
3-4 green onion, sliced into 2” lengths
- Heat the oil in a wok, or large skillet frypan.
- Add the celery, carrots, and onion, stir-frying for 2-3 minutes, or until just beginning to soften. Be careful not to let them brown.
- Add the pepper, mushrooms, green onions, and diced turkey.
- Continue to stir-fry for 2-3 minutes.
- Stir the prepared sauce to mix, then pour it into the wok and toss all together until all of the ingredients are combined and piping hot.
- Serve over a bed of rice with Sweet Potato Crisps as a side treat. (more recipes are available in the category section on betweenclosefriends.com blog)