Preparation / Directions:
Coarsely shred turkey-breast meat. Thinly slice green onions; cut red pepper
into 2-inch-long, matchstick-thin strips. In small bowl, mix garlic, soy
sauce, cilantro, honey, curry powder, sesame oil, cornstarch, crushed red
pepper, and 1/3 cup water until
well blended.
In 10-inch skillet over high heat, in hot salad oil, cook green onions and
pepper, stirring frequently, until vegetables are tender and golden. Stir in
liquid mixture and shredded turkey meat and cook, stirring to coat turkey
well, until heated through. Garnish with cilantro sprigs.
|
