Stir-Fried Turkey and Brussels Sprouts

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From NYTimes: A stir-fry is always a great way to use a little bit of leftover meat with a lot of vegetables. This one is quickly accomplished because the turkey is already cooked and it’s thrown into the colorful, gingery mix at the last minute. Once you add the turkey it’s important to stir-fry only long enough to heat the turkey through or it will be dry and stringy. If you are making this just after Thanksgiving and you happen to have leftover Brussels sprouts too, then you can reduce the cooking time even more, adding them along with the turkey after you’ve stir-fried the red peppers, and just stir-frying to heat through. https://cooking.nytimes.com/recipes/1017016-stir-fried-turkey-and-brussels-sprouts

The only thing I changed is that I stir-fried the brussels sprouts in oil first, cut side down, so they would get a little more crispy. Then I removed them from the pan, put them in a bowl, and started the recipe over! Also added a bit of broccoli. It was really simple, and had a lot of fresh flavour.

  • 1 tablespoon rice wine or dry sherry (I used sherry because it was here)
  • ¼ cup chicken, turkey or vegetable stock
  • 1 tablespoon soy sauce, more to taste
  • 2 tablespoons grapeseed, canola or peanut oil
  • 1 tablespoon minced ginger (used some powdered ginger)
  • 2 fat garlic cloves, minced
  • ½ teaspoon red pepper flakes (omitted cause of the kids!)
  • 1½ pounds brussels sprouts, trimmed and quartered
  • 1 bunch scallions, cut diagonally in ½-inch lengths, dark green parts separated (didnae have)
  • 1 red bell pepper, cut in thin 2-inch strips (also had some green pepper)
  • 1 cup shredded turkey
  • Salt and pepper, to taste
  • ¼ cup chopped cilantro (didnae have)
  • Grains or noodles, for serving
  1. Step 1

    Combine rice wine or sherry, stock and soy sauce in a small bowl. Place all ingredients within reach of stove.

  2. Step 2

    Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or 2 when added to the pan. Add oil to pan and swirl it around.

  3. Step 3

    Immediately add garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add brussels sprouts and stir-fry for 2 minutes. Add white and light green parts of scallions and bell pepper and stir-fry for 2 minutes. Add turkey and broth mixture. Sprinkle with salt and pepper to taste and stir-fry for another 30 seconds to a minute.

  4. Step 4

    Add cilantro, toss together, and sprinkle with green scallion ends. Remove from heat and serve with grains or noodles.

 

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