When people try this dish, they ask for the recipe, just as I did when I first tasted it at the home of the church friend. Coated with a delicious lemon sauce, this simple skillet dish is sure to satisfy on the busiest of nights. It a great way to use leftover turkey.—May Evans, Corinth, Kentucky
- 2 teaspoons cornstarch
- 1/4 cup chicken broth
- 1 tablespoon lemon juice
- 1 teaspoon soy sauce
- 1 pound turkey breast tenderloin, cut into 1/2-inch strips
- 1 garlic clove, minced
- 2 tablespoons canola oil, divided
- 1 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
- 1 jar (2 ounces) sliced pimientos, drained
- In a small bowl, combine the cornstarch, broth, lemon juice and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry turkey and garlic in 1 tablespoon oil until meat is no longer pink; remove and keep warm.
- Stir-fry asparagus in remaining oil until crisp-tender. Add pimientos. Stir broth mixture and add to the pan; cook and stir for 1 minute or until thickened. Return turkey to the pan; heat through. Yield: 4 servings.
Originally published as Asparagus Turkey Stir-Fry in Quick Cooking November/December 2003, p21
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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