TLC Cooking "Emeril's Leftover Turkey Stir Fry"

Emeril's Leftover Turkey Stir Fry

Planet Green

YIELD 4 to 6 servings

INGREDIENTS

2/3 cup	Chinese rice wine or Mirin
1/3 cup	low sodium soy sauce
1/3 cup	low sodium chicken broth
3 tablespoons	sugar
1?4 teaspoon	crushed red pepper
2 tablespoons	thinly sliced green onion tops
1 tablespoon	chili garlic sauce
2 tablespoons	peanut oil
1	red bell pepper, stemmed and seeded, cut into 1/2 inch strips
1	green bell pepper, stemmed and seeded, cut into 1/2 inch strips
1	large sweet onion, sliced lengthwise into 1/2-inch strips
1 1/2 tablespoons	minced garlic
1 1/2 tablespoons	minced ginger
3/4 cup	defrosted edamame
2 cups	leftover turkey breast, cut or shredded into bite size pieces
2 tablespoons	cornstarch mixed with 1/4 cup water

PREPARATION:

In a small bowl combine the rice wine, soy sauce, chicken broth, sugar, crushed red pepper, green onion tops and chili garlic sauce. Set aside.
Heat a wok or large nonstick skillet until very hot. Add the oil and, when very hot, Add the red and green bell peppers and cook, stirring, for 2 minutes. Add the onion and cook, stirring, until just beginning to get tender, about 2 minutes longer. Then, add the garlic and ginger and cook until fragrant, stirring, about 10 seconds. Add the edamame and cook for 1 minute. Add the reserved rice wine-soy mixture and the turkey and bring to a boil, stirring. Drizzle the cornstarch mixture into the boiling liquid and cook, stirring, until sauce is thickened and veggies are just crisp-tender.
Serve immediately over cooked white or brown rice.
This recipe was featured on the Dinner in a Flash Episode of Emeril Green.

This recipe appears in: Chinese

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