While there’s nothing more American than sitting down to a Thanksgiving turkey, what you do with those leftovers can span all over the country. Let’s go East for this traditionally Asian-spiced (this one calls for soy sauce and sesame oil) turkey stir-fry. Nutrition (per serving) 423 calories, 35g protein, 46g carbs, 11g fat
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Makes 4 servings
Prep time 30 min.
Cook time 5 min.
Ingredients
2 Tbsp low-sodium soy sauce, divided 2 Tbsp agave or honey, divided 2 Tbsp fresh lemon juice, divided 2 tsp Dijon mustard, divided 12 oz leftover skinless turkey 1 Tbsp sesame oil 4 oz mushrooms, thinly sliced 1 garlic clove, minced 1 red bell pepper, thinly sliced 1 cup green beans, halved 1/2 cup shelled edamame 1 tsp cornstarch
How to make it
In a medium bowl, whisk 1 tbsp each of the soy sauce, agave, lemon juice, and mustard. Shred turkey and coat with marinade. Cover bowl; refrigerate 30 minutes. In a small bowl, whisk remaining soy, agave, lemon, and mustard. Heat oil in a large skillet on medium-high heat. When simmering, add garlic and cook till fragrant, about 30 seconds. Add mushrooms, peppers, green beans, and edamame. Allow to soften, 3 to 5 minutes. Add turkey and cornstarch. Cook until sauce thickens, about 2 minutes. Serve over quinoa.
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While there’s nothing more American than sitting down to a Thanksgiving turkey, what you do with those leftovers can span all over the country.
Let’s go East for this traditionally Asian-spiced (this one calls for soy sauce and sesame oil) turkey stir-fry.
Nutrition (per serving)
423 calories, 35g protein, 46g carbs, 11g fat
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 4 servings
Prep time 30 min.
Cook time 5 min.
Ingredients
2 Tbsp low-sodium soy sauce, divided 2 Tbsp agave or honey, divided 2 Tbsp fresh lemon juice, divided 2 tsp Dijon mustard, divided 12 oz leftover skinless turkey 1 Tbsp sesame oil 4 oz mushrooms, thinly sliced 1 garlic clove, minced 1 red bell pepper, thinly sliced 1 cup green beans, halved 1/2 cup shelled edamame 1 tsp cornstarch
How to make it
In a medium bowl, whisk 1 tbsp each of the soy sauce, agave, lemon juice, and mustard. Shred turkey and coat with marinade. Cover bowl; refrigerate 30 minutes. In a small bowl, whisk remaining soy, agave, lemon, and mustard. Heat oil in a large skillet on medium-high heat. When simmering, add garlic and cook till fragrant, about 30 seconds. Add mushrooms, peppers, green beans, and edamame. Allow to soften, 3 to 5 minutes. Add turkey and cornstarch. Cook until sauce thickens, about 2 minutes. Serve over quinoa.
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Makes 4 servings
Prep time 30 min.
Cook time 5 min.
Ingredients
2 Tbsp low-sodium soy sauce, divided 2 Tbsp agave or honey, divided 2 Tbsp fresh lemon juice, divided 2 tsp Dijon mustard, divided 12 oz leftover skinless turkey 1 Tbsp sesame oil 4 oz mushrooms, thinly sliced 1 garlic clove, minced 1 red bell pepper, thinly sliced 1 cup green beans, halved 1/2 cup shelled edamame 1 tsp cornstarch
How to make it
In a medium bowl, whisk 1 tbsp each of the soy sauce, agave, lemon juice, and mustard. Shred turkey and coat with marinade. Cover bowl; refrigerate 30 minutes. In a small bowl, whisk remaining soy, agave, lemon, and mustard. Heat oil in a large skillet on medium-high heat. When simmering, add garlic and cook till fragrant, about 30 seconds. Add mushrooms, peppers, green beans, and edamame. Allow to soften, 3 to 5 minutes. Add turkey and cornstarch. Cook until sauce thickens, about 2 minutes. Serve over quinoa.
Makes 4 servings
Prep time 30 min.
Cook time 5 min.
Prep time 30 min.
Cook time 5 min.
Prep time
30 min.
Cook time
5 min.
Ingredients
- 2 Tbsp low-sodium soy sauce, divided
- 2 Tbsp agave or honey, divided
- 2 Tbsp fresh lemon juice, divided
- 2 tsp Dijon mustard, divided
- 12 oz leftover skinless turkey
- 1 Tbsp sesame oil
- 4 oz mushrooms, thinly sliced
- 1 garlic clove, minced
- 1 red bell pepper, thinly sliced
- 1 cup green beans, halved
- 1/2 cup shelled edamame
- 1 tsp cornstarch
How to make it
In a medium bowl, whisk 1 tbsp each of the soy sauce, agave, lemon juice, and mustard. Shred turkey and coat with marinade. Cover bowl; refrigerate 30 minutes. In a small bowl, whisk remaining soy, agave, lemon, and mustard. Heat oil in a large skillet on medium-high heat. When simmering, add garlic and cook till fragrant, about 30 seconds. Add mushrooms, peppers, green beans, and edamame. Allow to soften, 3 to 5 minutes. Add turkey and cornstarch. Cook until sauce thickens, about 2 minutes. Serve over quinoa.
In a medium bowl, whisk 1 tbsp each of the soy sauce, agave, lemon juice, and mustard. Shred turkey and coat with marinade. Cover bowl; refrigerate 30 minutes.
In a small bowl, whisk remaining soy, agave, lemon, and mustard.
Heat oil in a large skillet on medium-high heat. When simmering, add garlic and cook till fragrant, about 30 seconds. Add mushrooms, peppers, green beans, and edamame. Allow to soften, 3 to 5 minutes. Add turkey and cornstarch. Cook until sauce thickens, about 2 minutes. Serve over quinoa.
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