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Name: Turkey Stir Fry
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Chinese
Ingredients: 1/4 c Dry sherry; 1 sm Can bamboo shoots; 1 sm Can water chestnuts; 1 Clove garlic cut in half; ON DAY OF SERVING:; 1 ts Or more ground ginger; 2 c Fresh chopped vegetables of; 2 c Leftover turkey; 1/4 c Soy sauce; 2 c Mother sauce (see recipe)

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INGREDIENTS

1/4 c Dry sherry
1 sm Can bamboo shoots
1 sm Can water chestnuts
1 Clove garlic cut in half
ON DAY OF SERVING:
1 ts Or more ground ginger
2 c Fresh chopped vegetables of
2 c Leftover turkey
1/4 c Soy sauce
2 c Mother sauce (see recipe)

Servings

INSTRUCTIONS

Combine mother sauce, soy sauce, ginger, sherry, garlic and turkey ingredients and freeze in a zip-close bag until needed. Defrost. To serve, drain the turkey, reserving the sauce and picking out the garlic. Heat a tablespoon of sesame oil and one of corn oil very hot in a skillet. Add 2 cups of fresh chopped vegetables: broccoli, snow peas, baby corn, sliced scallions - whatever you like. Drain and add water chestnuts and bamboo shoots. Add a little of the reserved sauce if necessary, just enough to moisten the vegetables and keep them from sticking. Stir fry the vegetables until they are coated, then add the turkey. When it begins to brown a bit in the oil, add the sauce gradually until the turkey is well coated and the sauce has thickened. Serve over rice with bowls of cashews, sliced oranges.

NOTES

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Turkey Stir Fry

1/4 c Dry sherry 
1 sm Can bamboo shoots 
1 sm Can water chestnuts 
1  Clove garlic cut in half 
  ON DAY OF SERVING: 
1 ts Or more ground ginger 
2 c Fresh chopped vegetables of 
2 c Leftover turkey 
1/4 c Soy sauce 
2 c Mother sauce (see recipe)

Combine mother sauce, soy sauce, ginger, sherry, garlic and turkey  ingredients and freeze in a zip-close bag until needed. Defrost. To serve,  drain the turkey, reserving the sauce and picking out the garlic. Heat a  tablespoon of sesame oil and one of corn oil very hot in a skillet. Add 2  cups of fresh chopped vegetables: broccoli, snow peas, baby corn, sliced  scallions - whatever you like. Drain and add water chestnuts and bamboo  shoots. Add a little of the reserved sauce if necessary, just enough to  moisten the vegetables and keep them from sticking. Stir fry the vegetables  until they are coated, then add the turkey. When it begins to brown a bit  in the oil, add the sauce gradually until the turkey is well coated and the  sauce has thickened. Serve over rice with bowls of cashews, sliced oranges.

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Nutrition

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Serving Size: 1 Serving (88g)
Recipe Makes: 6 Servings

Calories: 129
Calories from Fat: 49 (38%)

Amt Per Serving		% DV

	Total Fat 5.4g	7 %
	Saturated Fat 1.6g	8 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 1.4g
Cholesterol 64.2mg		20 %
Sodium 213.3mg		7 %
Potassium 167.7mg		4 %
Total Carbohydrate 1.3g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 1.3g
Protein 15.2g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 129

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