Turkey, Potato And Sweet Onion Stir-Fry
serves 4
This stir-fry is a great way to use up leftover roasted potatoes and turkey.
This recipe is part of Andrew Schloss's Sunday Dinners.
6 tablespoons apple cider vinegar
1 tablespoon sugar
1 tablespoon light soy sauce
1 teaspoon hot pepper sauce
3 tablespoons vegetable oil
1 medium sweet onion, cut into thin wedges
2 cups leftover roasted potatoes, or 2 russet potatoes cut into small cubes
1 pound skinless and boneless turkey breast, cut into 1-inch chunks
2 cloves garlic, minced
1/2 teaspoon salt
prep: 15 minutes
total: 1 hour 5 minutes
small bowl
bowl
large wok
slotted spoon
1. Combine the vinegar, sugar, soy sauce and hot pepper sauce in a small bowl. Set aside.
2. Heat the oil in an hot wok over medium-high heat until smoking. Add the onion and stir-fry until golden brown, about 3 minutes. Transfer the onion to a bowl with a slotted spoon. Add the potato pieces to the wok and stir-fry until crisp and tender, about 5 minutes. With a slotted spoon, transfer the potatoes to the bowl with the onion.
3. Add the turkey chunks to the wok and stir-fry until lightly browned, about 3 minutes. Add the vinegar mixture, the onion and the potatoes and stir-fry until the turkey is firm and the liquid has lightly thickened, about 2 minutes. Toss in the garlic and the salt. Mix well.
