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Turkey & Snow Peas with Coconut Rice

Scott Phillips

Servings: four.

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.


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Reviews (2 reviews)

  • User avater
    duckyfufu | 04/02/2009

    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.

  • User avater
    Asmodeus | 12/26/2008

    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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