Ingredients:
3/4 lb leftover turkey-breast meat,
1 about 3 cups
3 green onions
1 medium-size red pepper
1 garlic clove, minced
2 tbsp soy sauce
1 tbsp chopped cilantro or
1 tsp dried cilantro leaves
1 tbsp honey
1 1/2 tsp curry powder
1 tsp oriental sesame oil
1/2 tsp cornstarch
1/4 tsp crushed red pepper
1 tbsp salad oil
1 cilantro sprigs for garnish,
1 optional
Instructions:
Coarsely shred turkey-breast meat. Thinly slice green onions; cut red
pepper into 2-inch-long, matchstick-thin strips. In small bowl, mix
garlic, soy sauce, cilantro, honey, curry powder, sesame oil,
cornstarch, crushed red pepper, and 1/3 cup water until well blended.
In 10-inch skillet over high heat, in hot salad oil, cook green
onions and pepper, stirring frequently, until vegetables are tender
and golden. Stir in liquid mixture and shredded turkey meat and cook,
stirring to coat turkey well, until heated through. Garnish with
cilantro sprigs.
Servings: 4
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