| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | Chinese | Chinese, Ethnic, Poultry, Rice | 6 | servings |
INGREDIENTS
| 3 | tb | Light brown sugar |
| 1 | ts | Fresh ginger; minced |
| 1/4 | ts | Crushed red pepper |
| 1/2 | c | Rice vinegar |
| 3 | tb | Low-sodium soy sauce |
| 2 | tb | Water |
| 1 | tb | Crunchy peanut butter |
| 2 | ts | Vegetable oil |
| 1 | lb | Turkey light meat; skinless, cut into strips |
| 2 | Cloves Garlic; minced | |
| 4 | c | Cooked rice |
| 1/4 | c | Green onions; chopped |
| 3 | tb | Unsalted peanuts; chopped |
| 2 | tb | Green onions; optional |
INSTRUCTIONS
Combine first 7 ingredients in a bowl, stir with whisk until blended. Heat oil in large non-stick skillet. Add turkey and garlic, stir-fry 3 mins or until turkey is done. Add rice and fry 2 mins. Remove mixture from skillet and keep warm. Add vinegar mixture to skillet and bring to boil, cook 3 mins. Return turkey mixture to skillet and stir-fry 1 min. Remove from heat and stir in 1/4 cup chopped green onions and peanuts. Garnish with green onions if desired. Serving size 1 cup. Recipe by: Cooking Light Posted to EAT-LF Digest by [email protected] on Mar 8, 1999, converted by MM_Buster v2.0l.
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