Give leftovers an Asian accent with teriyaki stir-fry, cashew rice

  • Posted: Wednesday, November 28, 2012 7:22 a.m.
    UPDATED: Wednesday, November 28, 2012 2:29 p.m.
MCT photo
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.
MCT photo 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.

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.

Helpful hints:

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.

Countdown:

Prepare ingredients.

Make rice and set aside.

Stir-fry turkey dish.

Shopping list:

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.

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TERIYAKI TURKEY

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.

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