Vegetable Stir Fry with Leftover Turkey Meat
Vegetable stir fry with leftover turkey meat is a perfect recipe for your Thanksgiving turkey meat and all the vegetables in your fridge! It's a healthy recipe that is super easy to put together!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 oz cooked turkey meat. Use dar and white meat. Rotisserie chicken is a great substitute.
- 1 tablespoon garlic
- 1/2 tablespoon lime juice
- 2 tablespoon oyster sauce
- 1 tablespoon soy sauce. Fish sauce can be substituted.
- 1 1/2 tablespoon sesame oil
- 1/2 -1 teaspoon ground white pepper. Add more at the end if preferred more heat.
- 2 teaspoon sugar
- 1/2 cup carrot, thinly sliced works better than shredded
- 1/2 cup onion, sliced into 1 inch pieces
- 1/2 cup pea pods, leave whole or cut into halve pieces
- 1 cup cabbage, cut into 2 inch pieces.
- 1 cup broccoli, cut into 2 inch pieces.
- 5-6 baby corn, leave whole or cut into half pieces.
- 1 1/2 tablespoon oil
Instructions
- 1
Mix the sauce in a small bowl, and set aside.
- 2
Add oil to a pan at medium-high heat. Once hot, add garlic and fry for 15-20 seconds or until lightly browned and fragrant. Add the turkey, stir, and cook for 1 minute.
- 3
Add the crunchier vegetables to the pan. Carrot, baby corn, onion, broccoli, cook for 2 minutes until light tender.
- 4
Add cabbage and pea pods, stir, and cook for one minute or until the vegetables are tender. Add a little bit of water, 1-2 tablespoons, to help soften the vegetables.
- 5
Add the sauce, stir and cook for 2 minutes. More or less as you prefer your vegetables. I tend to like mine on the crunchier/raw side. Season to taste with more soy sauce, lime juice, a dash of sugar, or ground white pepper! Enjoy!