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Cooked by: Chef / Ethnicity: Thai cuisine / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: 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.
| Ingredients:
3/4 Pound(s) leftover turkey-breast meat,
3 green onions
1 medium-size red pepper
1 garlic clove, minced
-1
1 Tablespoon(s) chopped cilantro or
1 Teaspoon(s) dried cilantro leaves
1/2 Tablespoon(s) curry powder
1 Teaspoon(s) oriental sesame oil
1/2 Teaspoon(s) cornstarch
1/4 Teaspoon(s) crushed red pepper
1 Tablespoon(s) salad oil |
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