Scraping The Bowl

Yes, I can make stir-fry without a recipe, but I am one of those that add a little bit of this and a little bit of that.  I don’t really measure so I would not be able to adequately tell you how much of each ingredient to add.  Notice the peculiar white strips in the photo, that is regular bok choy cut into strips, I could not find baby bok choy but this will work too.  For a nutty flavor dark sesame oil may be used and for a bit of flare sprinkle the dish with some toasted sesame seed.

Ingredients

•   1 pound turkey cutlets cut into strips
•   1 Cup jasmine rice
•   1 tablespoon vegetable oil
•   1 bunch broccoli, cut into florets
•   2 to 3 heads baby bok choy, washed and then cut the leaves in the heads crosswise off the base and quarter the base
•   1 red bell pepper, thinly sliced
•   1/4 Cup chicken stock or chicken broth
•   salt

Marinade

•   1 tablespoon soy sauce
•   1 tablespoon honey
•   2 garlic cloves

Preparation

1. Make marinade: combine marinade ingredients in a medium bowl, add turkey, and toss to coat.  Cover with plastic wrap and marinate in refrigerator for at least 2 hours.
2. Cook rice according to package instructions.  Keep warm.
3. Meanwhile, preheat a wok, or large cast iron skillet over medium high heat.   Add oil and heat for 1 minute; add turkey and stir-fry for 3 minutes or until turkey is cooked through.  Remove turkey, set aside and keep warm.
4. To same skillet or wok, add broccoli, boo choy, and red pepper and stir-fry for 2 minutes.
5. Add chicken stock or broth and continue to stir-fry for 2 minutes or until vegetables are tender, but still firm.
6. Return turkey to skillet or wok and cook briefly to reheat.
7. Serve immediately with rice.