Since yesterday was Thanksgiving, that probably means your refirgerator is chock full of leftovers: cranberry sauce, stuffing, mashed potatoes, and of course, tons and tons of turkey. So what are you going to do with all that food? Why not turn that turkey into another special dinner for the night after? You can still have all those delicious sides with your stir-fry, but now you can make your turkey into something just as special as last night's feast. Best of all, this recipe will take a quarter of the time and be just as tasty.
- 1 tablespoon sesame oil
- 2 cups turkey, cut into 1-inch cubes
- 1 (8 ounce) can water chestnuts
- 1 cup broccoli, chopped
- 1 (15 ounce) can baby corn
- 4 green onions, chopped
- 1/3 cup stir-fry sauce
- Juice of 1 lime
- Dash of cayenne pepper (optional)
- 2 cups white rice, cooked
- In a large skillet or wok, heat the sesame oil over medium-high heat. Add water chestnuts, broccoli, baby corn and green onions and cook until vegetables are tender, three to four minutes.
- Add the turkey and cook for one more minute.
- Pour in the stir-fry sauce, lime juice and cayenne pepper if you're using it. Toss to combine and cook until heated through, about one more minute.
- On each of four plates, put a half cup of the white rice. Pour 1/2 cup of the turkey mixture over the rice and serve.