| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Thai |
Poultry, Main dish |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Leftover turkey-breast meat, |
|
|
About 3 cups |
| 3 |
|
Green onions |
| 1 |
|
Medium-size red pepper |
| 1 |
|
Garlic clove, minced |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Chopped cilantro OR |
| 1 |
ts |
Dried cilantro leaves |
| 1 |
tb |
Honey |
| 1 1/2 |
ts |
Curry powder |
| 1 |
ts |
Oriental sesame oil |
| 1/2 |
ts |
Cornstarch |
| 1/4 |
ts |
Crushed red pepper |
| 1 |
tb |
Salad oil |
|
|
Cilantro sprigs for garnish, |
|
|
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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