Asian Wild Rice & Turkey Stir-Fry

    4 patties (4 oz ea.)Jennie-O® Turkey Grillers™ cut in 2x3/4-inch strips
    1 tsp vegetable oil
    1 can (8 oz) sliced water chestnuts, drained
    1 cup pea pods, strings removed, cut in half
    1 medium onion, halved and sliced
    1 small red bell pepper, sliced
    4 cups cooked wild rice
    2 cups coleslaw mix with carrots
    1/2 cup minced fresh cilantro
    1 cup cashew halves

    Sauce (in small saucepan; bring to a boil; set aside):
    1 tbsp seasame seeds, toasted
    1/4 cup each: honey and vegetable oil
    1/2 cup teriyaki sauce
    2 tbsp each: hoisin sauce, peanut butter, sesame oil
    2 tsp grated fresh gingerroot
    1/4 tsp crushed red chili pepper

Preheat wok; saute turkey in oil 5 minutes. Add water chestnuts, pea pods, onion and red pepper; stir-fry 2 minutes. Add wild rice, coleslaw mix, cilantro and sauce; cook 1 minute. Top with cashews.

8 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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