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Menu Plan for Spring II: Week 3, Wednesday

Stir-Fry Turkey with Spring Vegetables
Brown Rice

Cooking time: 30 minutes for menu           Cooking schedule: see below for instructions

          White asparagus is much more common in Europe. I often buy a bit of both, as I did for this dish.

Stir-fried Turkey with Spring Vegetables    

Total time: 25 minutes
    This cooks quickly, as most stir-fries do, allowing the bright green, spring vegetables to retain their color.  I use Brown rice but substitute Basmati if you prefer. Add other spring vegetables if you have them.

Stir-Fried Turkey with Spring Vegetables Ingredients:

 Instructions:

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet with lid, small saucepan with lid

Slice onion, celery
Mince garlic
Trim pea pods
Start to cook rice
Cut asparagus
Cut turkey
Dissolve cornstarch in soy sauce
Heat oil in skillet or wok

Add onions, celery, stir-fry
Add garlic, stir-fry
Remove onion/garlic/celery
Add sesame oil, turkey, stir-fry
Remove turkey
Add asparagus, stir-fry
Add snow peas, stir-fry
Return everything to pan
Add stock and sherry, heat to simmer
Fluff rice
Add cornstarch, stir until thickened
Serve all and eat