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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Tired of turkey sandwiches? Try Beverly Graml's fresh-tasting adaptation—a warm spicy stir-fry tucked into pita bread. A neighbor game me this quick-and-easy recipe years ago, she pens from Yorktown, Virginia. It's been my most popular day-after-turkey dish ever since. Ingredients:
1 medium sweet red pepper, julienned |
3 green onions, sliced |
3 garlic cloves, minced |
1 tablespoon canola oil |
1/2 teaspoon cornstarch |
1/2 to 1-1/2 teaspoons curry powder |
1/4 teaspoon cayenne pepper |
1/3 cup water |
2 tablespoons reduced-sodium soy sauce |
1 tablespoon honey |
1 teaspoon sesame oil |
3 cups shredded cooked turkey |
4 whole wheat pita pocket halves |
Directions:
1. In a nonstick skillet, saute the red pepper, onions and garlic in canola oil until vegetables are tender. Sprinkle with cornstarch, curry powder and cayenne; stir until blended. Add the water, soy sauce, honey and sesame oil; stir until blended. Add turkey. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Spoon into pita halves. Yield: 4 servings.
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