Give leftovers an Asian accent with teriyaki stir-fry, cashew rice
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 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 ½ cups rice into a bowl. (Save the rest for another use.) Mix in 2 teaspoons canola oil, ¼ cup cashews and salt and pepper to taste. Makes 2 servings.
This meal contains 628 calories per serving with 31 percent 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.
Make rice and set aside.
Stir-fry turkey dish.
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.
1 teaspoon canola oil
1 cup sliced red onion
1 cup sliced red or green bell pepper
2 cups sliced bok choy
2 teaspoons minced garlic
1 teaspoon cornstarch
¾ pound cooked turkey, thinly sliced (about 2 ½ cups)
6 tablespoons bottled low-salt teriyaki sauce
Heat oil in a wok or skillet over high heat. When oil is smoking, add the onion, bell pepper, bok choy and garlic. Stir-fry 3 minutes. Meanwhile, mix cornstarch with 1 tablespoon water and set aside. Add the turkey to the wok and stir-fry 1 minute.
Move 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.
Per serving: 310 calories (20 percent from fat), 6.9 g fat (1.7 g saturated, 2.4 g monounsaturated), 114 mg cholesterol, 42.9 g protein, 19.2 g carbohydrates, 3.2 g fiber, 801 mg sodium.