¼cuplight soy sauce(or use a gluten-free alternative)
1tablespoonrice vinegar
2teaspoonscornstarch
½teaspoonred pepper flakes(¼ teaspoon if you don’t like your food spicy)
Stir-fry:
1lb.cooked white turkey meatskinless, cut into thin strips (about 3 cups)
1(1 lb.) package frozen stir-fry vegetables*
1tablespoonavocado oil
1tablespoonfresh garlicminced
1tablespoonfresh ginger rootminced
Garnish:
1tablespoonsesame oil
¼cupgreen onionsthinly sliced, green parts only
Instructions
Whisk the sauce ingredients in a small bowl. Set aside.
In a large, deep skillet, heat the avocado oil over medium-high heat for about 2 minutes. Add the frozen vegetables, garlic, and ginger. Cook, stirring often, until the veggies are defrosted and tender, about 5 minutes.
Reduce the heat to medium. Give the sauce another stir, then add the turkey meat and the sauce to the skillet. Cook, stirring, until everything is well-coated and the sauce thickens, for about 2 minutes.
Transfer the turkey stir-fry to a serving platter. Drizzle with the sesame oil and scatter the scallions on top. Serve immediately.
Video
Notes
* The mix I typically use comes from Whole Foods and has broccoli, carrots, green beans, onions, red bell peppers, and mushrooms.An important tip when making this recipe is to cook it minimally. After all, the meat is already cooked and you don't want to dry it out. So at the last step, when you add the meat and sauce to the skillet, really do cook the whole thing no more than the time it takes to heat through. That should take about 2 minutes.Since you're making this stir-fry with leftover turkey, you should take into account how long that meat has already been in the fridge when you decide how long you can store it. Cooked poultry can be kept in the fridge, in an airtight container, for 3-4 days. As for reheating the leftovers, you can reheat them in the microwave, covered, at 50% power.