2 c Mother sauce (see recipe)
1/4 c Soy sauce
1 ts Or more ground ginger
1/4 c Dry sherry
1 Clove garlic cut in half
2 c Leftover turkey
ON DAY OF SERVING:
2 c Fresh chopped vegetables of
-your choice
1 sm Can water chestnuts
1 sm Can bamboo shoots
Combine mother sauce, soy sauce, ginger, sherry,
garlic and turkey ingredients and freeze in a
zip-close bag until needed. Defrost. To serve, drain
the turkey, reserving the sauce and picking out the
garlic. Heat a tablespoon of sesame oil and one of
corn oil very hot in a skillet. Add 2 cups of fresh
chopped vegetables: broccoli, snow peas, baby corn,
sliced scallions - whatever you like. Drain and add
water chestnuts and bamboo shoots. Add a little of the
reserved sauce if necessary, just enough to moisten
the vegetables and keep them from sticking. Stir fry
the vegetables until they are coated, then add the
turkey. When it begins to brown a bit in the oil, add
the sauce gradually until the turkey is well coated
and the sauce has thickened. Serve over rice with
bowls of cashews, sliced oranges.
