Asian Stir-Fry Turkey

Stir-Fry. It can be beef, chicken or in the case of this recipe . . . turkey. Thats not to say that you cant substitute chicken or beef for the turkey in this recipe. It also doesnt mean that you cant mix and match other ingredients in this recipe either. According to my friend and Asian chef, Wilber Williams, who was born and raised in Thailand, (go figure), stir-fry is the Asian version of a good old American stew.

I like to use chicken and turkey breast fillets from KOL Foods. (http://www.KOLFoods.com) There all pastured, organically fed and of course, contain no growth hormones or antibiotics.

I pair this with some Twin Suns wine from KosherWine.com. (http://www.kosherwine.com) I serve over a bed of jasmine rice or you can use ramen noodles as well. Garnish with more cashews and some of the remaining scallions. Sometimes I will put a bit of fresh lemon grass as a garnish on top as well.

This is a great treat for the family. My kids go crazy for it. It should take you no more than an hour to prepare, cook and serve. And once you get the hang of it, youll be whipping out stir-fry dishes in twenty minutes, but you can still tell everyone that it took hours.
Enjoy and as my friend Wilber Williams is fond of saying . . .

LChaim . . . Avi

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