Turkey Stir-Fry With Bok Choy

Turn leftover turkey into a delicious, Asian-inspired stir-fry! Tender herb-roasted turkey is tossed with bok choy, shiitake mushrooms, and red bell peppers in a flavorful ginger-soy sauce. Served over jasmine rice and garnished with green onions and toasted sesame seeds, this dish is quick, healthy, and perfect for weeknight meals.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

1 cup jasmine rice

¾ cup reduced-sodium chicken broth

⅓ cup soy sauce

3 tablespoons packed light brown sugar

1 tablespoon dry sherry or balsamic vinegar

2½ teaspoons cornstarch

2 teaspoons refrigerated stir-in ginger paste

¼ teaspoon crushed red pepper

⅛ teaspoon Asian sesame oil

3 heads baby bok choy

4 teaspoons canola oil, divided

1 (3.2-ounce) container shiitake mushrooms, stems removed; caps cut into strips

1 medium red bell pepper, seeded and cut into strips

12 ounces cooked Herb-Roasted Turkey, shredded into wide pieces

Bias-sliced green onions, for garnish

Toasted sesame seeds, for garnish

Directions

Cook rice according to package directions. Cover and keep warm.
Meanwhile, stir together chicken broth, soy sauce, brown sugar, dry sherry or balsamic vinegar, cornstarch, ginger paste, crushed red pepper and sesame oil; set aside.
Cut bok choy white portions from green leafy portions. Cut white portions crosswise into slices. Set aside white and green leafy portions separately.
Heat 2 teaspoons oil in a nonstick wok or large nonstick skillet over medium-high heat. Add mushrooms; stir-fry for 2 to 4 minutes or until lightly browned. Transfer to a bowl; set aside.
Add remaining 2 teaspoons oil to wok or skillet. Add bell pepper; stir-fry for 1 minute. Add white portions of bok choy and stir-fry for 2 to 3 minutes or until crisp-tender.
Push vegetables to edge of wok or skillet. Stir broth mixture and add to center of wok or skillet; bring to boiling. Stir in mushrooms, turkey and green portions of bok choy; cook and stir for 1 minute or until bok choy leaves begin to wilt and sauce is slightly thickened. Serve over rice. Garnish with green onions and sesame seeds.