Day-After Stir-Fry - Makes 6 servings.
1 Tbsp. canola oil
1 cup chopped green vegetable (for example, snow peas, string
1 cup chopped red or orange vegetable (for example, carrot, bell
pepper, red onion)
1 cup fresh, chopped bok choy, spinach or cabbage
3 cups steamed brown rice
1 Tbsp. sesame seeds, for garnish
1/4 cup reduced-sodium soy sauce plus 2 tsp., divided
2 tsp. sugar, divided
2 Tbsp. Mirin (or substitute, see text), divided
1/2 tsp. minced green onion
1/2 tsp. minced ginger
1 cup cooked turkey, cut into bite sizes
1 tsp. cornstarch
In a shallow pan, mix 1/4 cup
soy sauce, 1 teaspoon sugar, 1 tablespoon Mirin, the green onion
and ginger. Add turkey and marinate 10 to 30 minutes. Discard
the used marinade and pat the turkey dry with paper towel.
Meanwhile, in a small bowl or
cup, mix together the remaining soy sauce, sugar and Mirin with
the cornstarch until well blended. Set aside.
Heat a wok or a large sauté
pan. Add the turkey and cook over high heat until warmed through.
Remove with slotted spoon and set aside.
Add half of the oil and heat
the vegetables in batches, making sure not to overcrowd the pan.
Add the remaining oil as needed. If using leftover vegetables,
stir-fry just long enough to rewarm, 30 seconds to 1 minute.
The bok choy, spinach and cabbage cook quickly as well; heat
until just wilted.
When all of the vegetables are
tender-crisp, add the turkey back to the pan. Add the remaining
soy sauce mixture and stir until sauce thickens. Serve immediately
with steamed rice. Sprinkle with sesame seeds to garnish.
Per serving: 207 calories, 5
g total fat (<1 g saturated fat), 29 g carbohydrate, 10 g
protein, 3 g dietary fiber, 274 mg sodium.