Emeril's Leftover Turkey Stir Fry

By polledl

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

Step 1

1.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.
2.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.
3.Serve immediately over cooked white or brown rice.
This recipe was featured on the Dinner in a Flash Episode of Emeril Green.