| 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 Penchard@aol.com on Mar 8, 1999, converted by
MM_Buster v2.0l.
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