Although we still have a few days left of summer, it’s never too soon to start planning for the upcoming holidays, and that means coming up with a few ways to use leftover turkey from your Thanksgiving meal. It’s usually not too difficult to get your family to eat turkey sandwiches the next day, but after that, everyone is “turkeyed-out” and they crave something different. So, what could be more different from turkey and dressing than Chinese cuisine?
Like most people of my generation, the only Chinese food I knew about when I was young, came out of a La Choy chow mein double-pack. I never knew how good real Chinese food was until 30 years later.
My mom sometimes made what she called homemade Pork Chop Suey, which consisted of chunks of pork, browned in a skillet, along with some chopped celery, carrots and onions (and mushrooms if she had some on hand). She mixed together a little water, cornstarch, soy sauce, vinegar and brown sugar to make a sauce to go with the meat and vegetables. Then, she served it all over rice.
The following recipe is quite different from my mom’s old standby, but it is a great way to use of leftover turkey (or chicken). Served with stir-fried vegetables and a mixture of cottage cheese and mandarin orange slices, you’ll have a meal that’s ready to serve in no time, without hearing, “Oh no, not turkey again!”
You can even freeze the leftover turkey and make this recipe later when you want a quick, nutritious meal in a hurry.
SWEET-SOUR TURKEY
1 (8-ounce) package frozen cut green beans
1/3 cup firmly packed brown sugar
2 tablespoons cornstarch
1/3 cup cider (or white) vinegar
2 (8-ounce) cans (or a 1-pound can) chunk pineapple in its own juice, drained with juice reserved
1 tablespoon margarine or butter
1 1/2 cups cooked and shredded or cubed cooked turkey (or chicken)
1 clove garlic, minced
1 tablespoon dried onions
2 tablespoons honey
1 cup cherry tomatoes, halved
2 cups hot cooked rice
Cook green beans as directed on package; drain and set aside.
In medium saucepan, combine brown sugar and cornstarch. Stir in vinegar, pineapple juice, dried onions, garlic and margarine. Cook until sauce boils and thickens, stirring constantly.
Stir in pineapple chunks, turkey, tomato halves and green beans. Continue to cook over medium heat until heated through, stirring occasionally and add honey and stir a few minutes more. Serve over hot rice or chow mein noodles, if you prefer.
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