Turkey Stir Fry With Lychees Recipes

Steps:

• Whisk soy sauce, sugar, and cornstarch together in a bowl until smooth; stir turkey into cornstarch mixture and set aside for 15 minutes to marinate.
• Heat a large skillet over high heat and pour vegetable oil into the hot skillet, coating the bottom. Stir broccoli and carrots into the hot oil to combine; pour chicken broth into the vegetables and cover skillet. Cook until carrots start to become tender, about 2 minutes.
• Reduce heat to medium. Stir turkey and sauce into vegetables; cook and stir until heated through and the sauce has thickened, 1 minute. Stir mushrooms into turkey and vegetables until combined.

Steps:

• In a cold 12-inch skillet, combine oil, garlic and ginger. Place over medium heat until sizzling, then continue to cook, stirring frequently, until garlic and ginger are golden brown, 5 to 7 minutes. Transfer with a slotted spoon to a paper towel-lined plate and sprinkle lightly with salt.
• Add coconut oil to pan, then stir in scallion whites and cook until starting to brown, about 2 minutes. Stir in red-pepper flakes and cook for 1 minute.
• Stir in turkey, raise heat to medium-high, and cook, breaking up meat with a spoon, until golden and crisp, about 7 minutes. Don't stir the meat too much, so it can turn deep brown.
• Remove pan from heat and stir in lime juice, fish sauce and soy sauce. Taste and add more lime juice, red-pepper flakes, soy sauce and sugar or honey if you like.
• Gently mix about two-thirds of the fried garlic and ginger into the turkey. Serve turkey over rice, topped with cilantro, basil, scallion greens and fresh chile, and garnished with remaining fried ginger and garlic.

Steps:

• In a large skillet or wok, stir-fry turkey in oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon., Stir-fry the mixed vegetables, onion, stir-fry sauce and carrot for 4-6 minutes or until vegetables are tender. Add turkey; heat through. Serve with rice.

Steps:

• In a large skillet or wok, stir-fry turkey in oil over medium-high heat until no longer pink, about 5-6 minutes. Remove turkey and keep warm. Stir-fry the onion, carrot, green pepper and mushrooms until crisp-tender, about 5 minutes. , In a small bowl, combine the chicken broth, cornstarch, soy sauce and ginger. Add to skillet; cook and stir until thickened and bubbly. , Return turkey to skillet with pea pods; cook and stir until heated through. Serve with rice if desired. Top with cashews.

Steps:

• Heat oil in a large stockpot or turkey fryer to 350 degrees F (175 degrees C). Make sure the fryer is located outdoors in a safe area, preferably on dirt or pavement, and far away from buildings, wooden decks, or other objects. Keep a fire extinguisher handy, just in case.
• Ensure that the turkey is completely thawed. Cut any extra skin away from the neck area and make sure neck hole is at least an inch in diameter. Pat the bird completely dry with paper towels, then rub liberally with salt and pepper on both the outside and the inside. Place the turkey into a drain basket, neck-side first.
• Working slowly and carefully, gently lower the basket into the hot oil to completely cover the turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 35 minutes.
• Carefully remove basket from oil, and insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Once the turkey is done, remove from the oil, and allow to rest for 15 minutes before slicing.