Makes 4 servings
- 1 cup jasmine rice
- ¾ cup reduced-sodium chicken broth
- 3⁄10 cup soy sauce
- 3 tbsp packed light brown sugar
- 1 tbsp dry sherry or balsamic vinegar
- 2 ½ tsp cornstarch
- 2 tsp refrigerated stir-in ginger paste
- ¾ tsp crushed red pepper
- ⅛ tsp Asian sesame oil
- 3 heads baby bok choy
- 4 tbsp canola oil, divided
- 1 (3.2-ounce) container shiitake mushrooms, stems removed; caps cut into strips
- 1 medium red bell pepper, seeded and cut into strips
- 12 oz cooked Herb-Roasted Turkey, shredded into wide pieces
- Bias-sliced green onions, for garnish
- Toasted sesame seeds, for garnish
- Cook rice according to package directions. Cover and keep warm.
- Meanwhile, stir together chicken broth, soy sauce, brown sugar, dry sherry or balsamic vinegar, cornstarch, ginger paste, crushed red pepper and sesame oil; set aside.
- Cut bok choy white portions from green leafy portions. Cut white portions crosswise into slices. Set aside white and green leafy portions separately.
- Heat 2 teaspoons oil in a nonstick wok or large nonstick skillet over medium-high heat. Add mushrooms; stir-fry for 2 to 4 minutes or until lightly browned. Transfer to a bowl; set aside.
- Add remaining 2 teaspoons oil to wok or skillet. Add bell pepper; stir-fry for 1 minute. Add white portions of bok choy and stir-fry for 2 to 3 minutes or until crisp-tender.
- Push vegetables to edge of wok or skillet. Stir broth mixture and add to center of wok or skillet; bring to boiling. Stir in mushrooms, turkey and green portions of bok choy; cook and stir for 1 minute or until bok choy leaves begin to wilt and sauce is slightly thickened. Serve over rice. Garnish with green onions and sesame seeds.
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