Leftover dark meats, such as turkey thighs, marry well with strong flavors. Serve this savory stir-fry over steamed brown rice or soba noodles.
2 tablespoons chili paste with garlic
1 tablespoon rice wine vinegar or distilled wine vinegar
2 teaspoons light soy sauce
2 tablespoons water
1 teaspoon cornstarch
2 teaspoons peanut oil
4 garlic cloves. finely chopped
2 tablespoons finely chopped gingerroot
3 cups broccoli florets
3 cups sliced bok choy
1 cup sliced fresh shiitake mushrooms
2 cups cooked dark turkey meat
1. In a small bowl, stir together chili paste, vinegar, soy sauce, cornstarch and water; set aside.
2. Heat oil in a wok or large skillet over high heat. Add garlic and ginger and stir-fry until fragrant, about 30 seconds. Add broccoli and bok choy and stir-fry until the broccoli is bright green, about 2 minutes. Add shiitakes and stir-fry until softened, about 1 minute. Add poultry meat and stir until heated through. Add the reserved chili-paste mixture and stir until slightly thickened, about 1 minute. Serve immediately.
(based on individual servings)
Total Fat: 6 g
Cholesterol: 78 mg
Sodium: 212 mg
Carbohydrates: 12 g
Protein: 3 g
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