6 ounces leftover turkey meat, shredded or sliced thin (chicken meat can also be used)
2 cups assorted cooked vegetables
1/2 tsp. garlic, minced
1 tbsp. ginger, minced
3 scallions, sliced
4 oz. bean sprouts
2 tbsp. vegetable oil
Sauce:
1/2 tsp. teaspoon sugar
1 tbsp. soy sauce
1/2 tbsp. Chinese rice wine or dry sherry
1/4 cup chicken stock
1 tbsp. cornstarch dissolved in 1 tbsp. cold water
a few drops sesame oil
2 cups assorted cooked vegetables
1/2 tsp. garlic, minced
1 tbsp. ginger, minced
3 scallions, sliced
4 oz. bean sprouts
2 tbsp. vegetable oil
Sauce:
1/2 tsp. teaspoon sugar
1 tbsp. soy sauce
1/2 tbsp. Chinese rice wine or dry sherry
1/4 cup chicken stock
1 tbsp. cornstarch dissolved in 1 tbsp. cold water
a few drops sesame oil
Preparation
Method:
Combine all the ingredients for the sauce in a bowl, set aside.
In a wok or large sauté pan, heat the vegetable oil. Add the garlic and ginger and sauté for 10 seconds.
Add the vegetables and sauté for 2 minutes. Add the turkey (or chicken, if using) and stir-fry for another 3 minutes.
Add the sauce to the pan. Let it come up to a boil and cook for 2 minutes. Add the scallions and bean sprouts.
Sprinkle the sesame oil around and toss one more time.
Serve on it’s own or with rice or noodles.
