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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council