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.
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