Asian-flavored turkey

December 12, 2012 

Bring a taste of Asia to your turkey. Crisp, fried vegetables and turkey in a sweet teriyaki sauce make a quick, colorful dinner.

Teriyaki sauce is made with soy sauce, sugar, ginger and seasonings. This dinner only takes minutes to make using a bottled low-sodium teriyaki sauce.

Bok choy is a mild vegetable with thick, crunchy white stalks and dark green leaves. It can be found year-round and can be used raw in salads or stir-fried.

Cooked turkey is used in this recipe, but turkey cutlets or tenderloins can be substituted.

Cut the meat into small pieces and stir-fry 2-3 minutes.

Make sure your wok is very hot before adding the ingredients. The oil should be smoking.

For easy stir-frying, place all of the prepared ingredients on a cutting board or plate in order of use. You won’t have to look at the recipe once you start to cook.

Quick Cashew Rice completes the meal: Heat a package of microwaveable rice according to package instructions. Measure 11/2 cups rice into a bowl. (Save the rest for another use.) Mix in 2 teaspoons canola oil, 1/4 cup cashews and salt and pepper to taste. It makes 2 servings.


Nutrition: This meal has 628 calories per serving with 31 percent of calories from fat.

Substitutions: Deli turkey or cooked chicken breasts can also be used. Napa or Chinese cabbage can be substituted for the bok choy. Four medium garlic cloves, crushed, can be used instead of minced garlic.

To buy: 1 red or green bell pepper, 1 small bok choy, 1 red onion, 1 bottle low-salt teriyaki sauce, 3/4 pound turkey if not using leftovers, 1 package microwaveable white rice and 1 small package cashews.

Staples: Canola oil, minced garlic, cornstarch, salt and peppercorns.

TERIYAKI TURKEY 1 teaspoon canola oil

1 cup sliced red onion

1 cup sliced red or green bell pepper

2 cups sliced bok choy

2 teaspoons minced garlic

1 teaspoon cornstarch

3/4 pound cooked turkey, thinly sliced (about 21/2 cups)

6 tablespoons bottled low-salt teriyaki sauce

Heat oil in a wok or skillet over high heat. When oil is smoking, add the onion, bell pepper, bok choy and garlic. Stir-fry 3 minutes. Meanwhile, mix cornstarch with 1 tablespoon water and set aside. Add turkey to wok and stir-fry 1 minute.

Move ingredients to sides of wok, leaving a hole in the center. Add teriyaki and cornstarch mixture. Toss ingredients with sauce for about 1 minute, until it starts to thicken and coat food. Serve over rice.

Linda Gassenheimer is the author of 14 cookbooks including “The Flavors of the Florida Keys.” Go to Yield: 2 servings Per serving: 310 calories (20 percent from fat), 6.9 g fat (1.7 g saturated, 2.4 g monounsaturated), 114 mg cholesterol, 42.9 g protein, 19.2 g carbohydrates, 3.2 g fiber, 801 mg sodium.

The Olympian is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service