How to Make Turkey Stir-Fry

Leftover turkey is ideal for a stir-fry. Because the turkey is already cooked, this is even faster and easier than a normal stir-fry. Serves 4.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 6 scallions
• 2 peeled garlic cloves
• 2 slices unpeeled fresh ginger root about the size of a quarter
• 2 tbsp. cornstarch
• 1/2 c. plus 3 tbsp. turkey stock or chicken broth
• 2 1/2 tbsp. light soy sauce
• 2 tbsp. dry sherry
• 1 1/2 tsp. unseasoned rice vinegar
• 1 1/2 tsp. granulated sugar
• 1 1/2 tsp. sesame oil
• 1/4 c. corn oil
• 1 seeded, diced red bell pepper
• 1 medium zucchini
• 1 lb. leftover cut into 1/2-inch diced turkey
• Groceries
• Chef's Knives
• Chef's Knives
• Cutting Boards
• Mixing Bowls
• Woks
• Wooden Spoons
• Mixing bowls
• sauté pans

1. Slice the green parts of the scallions into 1-inch pieces and set aside.

2. Mince the white parts of the scallions, along with the garlic and ginger, and set aside in a small bowl.

3. Cut the zucchini in half lengthwise and cut into 1/4-inch slices.

4. Combine 1/2 c. turkey stock or chicken broth in a small bowl and add soy sauce, sherry, rice vinegar, sugar and sesame oil.

5. Put the cornstarch and 3 tbsp. turkey stock or chicken broth in a small bowl. Cover tightly with plastic wrap.

6. Heat a large saute pan over medium-high heat.

7. Add oil, heat 10 seconds, and then add scallions, garlic and ginger.

8. Stirring constantly, saute mixture until the garlic just turns light brown.

9. Add bell pepper and saute two minutes.

10. Add zucchini and the chicken broth and soy sauce mixture. Bring to a boil.

11. Add turkey and cook for one minute so that the mixture returns to a boil.

12. Stir the cornstarch mixture and pour it into the pan a little at a time until the sauce is thick.

13. Stir in green scallion tops and transfer to a serving dish.

Tips & Warnings

• A 12- to 14-inch wok is ideal for preparing this stir-fry.

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