Curry Turkey Stir-Fry
Submitted by worker-ant
A lean curry turkey stir-fry with snow peas, red pepper, celery, and scallions in a light sauce. Low-calorie leftover turkey done right in 30 minutes.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minGot leftover turkey sitting in the fridge? This stir-fry turns it into a whole new meal in under 30 minutes.
Chopped cooked turkey gets tossed in a hot wok with curry powder and soy sauce, then piled high with crisp snow peas, red bell pepper, celery, and scallions. A quick cornstarch slurry brings it all together with a glossy, light sauce.
It’s low-calorie, high on crunch, and the kind of recipe that makes you glad you have leftovers.
Chef Tips
- Use a screaming hot wok or skillet. You want sear, not steam.
- The turkey is already cooked, so it only needs 2 minutes to heat through. Don’t overdo it or it’ll dry out.
- Keep the vegetables crisp-tender. Three to four minutes max in the wok.
- Works just as well with leftover chicken or rotisserie chicken if turkey isn’t on hand.
Ingredients
Directions
Heat a nonstick wok or skillet.
Add the turkey, curry powder, soy sauce, and onions.
Sauté until the turkey is heated, about 2 minutes.
Add the celery, pea pods and pepper.
Stir-fry another 3 to 4 minutes.
Add the cornstarch that has been dissolved in the water.
Cook just until the liquid thickens.
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