Title: Turkey Stir Fry
Categories: Chinese Poultry
Yield: 6 Servings
| 2 | c | Mother sauce (see recipe) |
| 1/4 | c | Soy sauce |
| 1 | ts | Or more ground ginger |
| 1/4 | c | Dry sherry |
| 1 | | Clove garlic cut in half |
| 2 | c | Leftover turkey |
| | | ON DAY OF SERVING: |
| 2 | c | Fresh chopped vegetables of your choice |
| 1 | sm | Can water chestnuts |
| 1 | sm | Can bamboo shoots |
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.