EAT RIGHT
Stir-key Dinner
This one dish meal is a great way to use leftover cooked turkey. Chop the vegetables and turkey the night before or do it while making breakfast in the morning. Try serving this with a whole grain brown rice such as Lundberg rice.
1 bunch of scallions
2-4 cloves of peeled garlic
4 thin slices of peeled ginger root
2 Tablespoons of cornstarch
¾ cup turkey stock or low sodium chicken broth (such as Herb Ox)
3 Tablespoons low sodium soy sauce
2 Tablespoons dry sherry wine or white vermouth
2 tsp rice vinegar
1 tsp sugar
2 tsp sesame oil (light or toasted)
2 Tablespoons peanut oil
1 red pepper, diced (1/2 inch dice)
1 orange or yellow pepper, diced (1/2 inch dice)
1 medium to large zucchini (1/2 inch dice)
1 lb. leftover turkey, diced (1/2 inch dice)
- Finely chop the white part of the scallions, garlic and ginger. Set aside.
- Slice the green parts of the scallions into 1 inch pieces. Set aside.
- Cut the zucchini into quarters horizontally then slice into ¼ inch slices
- In a Pyrex measuring cup, measure 1/2c of the stock. Add the soy sauce, sherry, vinegar, sugar and sesame oil.
- Combine the cornstarch and ¼ cup stock in a small bowl.
- Heat a wok or large sauté pan over medium high heat before adding the peanut oil. Add scallions, garlic and ginger. Stir fry until the garlic is light brown. Quickly add the peppers and stir fry for 2 minutes. Add the zucchini and soy sauce mixture and bring to a boil.
- Add the turkey and cook for one minute or until it starts to boil again. Stir the cornstarch mixture in gradually, adding just enough to thicken the sauce. Stir in green onions or garnish each serving with them.
Makes 6 servings. Each serving counts as 2 vegetables, 3 proteins and 1 fat serving.
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