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Turkey & Snow Peas with Coconut Rice

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Serves four.

  • by Tony Rosenfeld from Fine Cooking
    Issue 83

The rich coconut rice is the perfect counterpoint to this quick stir fry that makes great use of leftover turkey. For color, add some red bell pepper to the stir-fry. You could also sprinkle with some toasted coconut as a finishing touch.

  • 1-1/2 cups jasmine rice or long-grain white rice
  • 3 Tbs. minced fresh ginger
  • 1/4 cup canola oil
  • 3/4 cup unsweetened coconut milk (preferably not "lite")
  • 3/4 tsp. kosher salt
  • 3 Tbs. soy sauce
  • 2 Tbs. rice vinegar
  • 1 Tbs. light brown sugar
  • 2 tsp. cornstarch
  • 2 large green or red jalapeños, cored, seeded, and finely diced
  • 1/2 lb. snow peas (about 3 cups), trimmed
  • 2-1/2 to 3 cups diced leftover roast turkey (preferably dark meat)
  • 1/3 cup chopped fresh cilantro

Rinse the rice in three changes of cold water, or until the water becomes only slightly cloudy from the rice. Drain well in a sieve.

Heat 1-1/2 Tbs. of the ginger with 2 Tbs. of the oil in a small (2 qt.) saucepan over medium-high heat until it begins to sizzle steadily and becomes fragrant, 1 to 2 minutes. Add the rice and cook, stirring, until the grains and ginger start to brown in places, about 2 minutes. Stir in the coconut milk, 1-3/4 cups water, and the salt. Bring to a boil and then reduce to a simmer. Cook until the liquid has reduced to about the same level as the top of the rice, 5 to 7 minutes. Cover, reduce the heat to low, and cook without disturbing the rice until the liquid is absorbed and the rice is tender, 15 minutes.

Meanwhile, whisk together the soy sauce, rice vinegar, brown sugar, and cornstarch in a small bowl. Stir in 1/2 cup water and set aside.

In a large skillet over medium-high heat, cook the jalapeños and the remaining 1-1/2 Tbs. of ginger in the remaining 2 Tbs. of oil until they sizzle steadily for about 30 seconds. Add the snow peas and cook until bright green and browned in places, about 1 minute. Whisk the soy mixture to recombine and add it and the turkey to the skillet. Cook, stirring, until the sauce thickens and the turkey just heats through, about 2 minutes. Stir in half of the cilantro, reduce the heat to low, and cook for another 2 minutes.

Fluff the rice with a fork and serve with the turkey and snow peas, sprinkled with the remaining cilantro.

Photo: Scott Phillips

This recipe is a great way to use up leftover turkey, and to use the abundance of snow peas growing in my garden. Next time I make it I'm going to add fish sauce to the sauce mixture. The coconut rice was really great, nice flavor and nice texture.

Pretty good post-christmas dinner - very dependant on the quality of the recycled turkey - i subbed in peas and green beans for the mangetout - worked well.

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