Stir-Fried Turkey and Brussels Sprouts

• 1 tablespoon rice wine or dry sherry
• 1/4 cup chicken, turkey or vegetable stock
• 1 tablespoon soy sauce, more to taste
• 2 tablespoons grapeseed, canola or peanut oil
• 1 tablespoon minced ginger
• 2 fat garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• 1 1/2 pounds brussels sprouts, trimmed and quartered
• 1 bunch scallions, cut diagonally in 1/2-inch lengths, dark green parts separated
• 1 red bell pepper, cut in thin 2-inch strips
• 1 cup shredded turkey
• Salt and pepper, to taste
• 1/4 cup chopped cilantro
• Grains or noodles, for serving

1. Combine rice wine or sherry, stock and soy sauce in a small bowl.
2. Place all ingredients within reach of stove.
3. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or 2 when added to the pan.
4. Add oil to pan and swirl it around.
5. Immediately add garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds.
6. Add brussels sprouts and stir-fry for 2 minutes.
7. Add white and light green parts of scallions and bell pepper and stir-fry for 2 minutes.
8. Add turkey and broth mixture.
9. Sprinkle with salt and pepper to taste and stir-fry for another 30 seconds to a minute.
10. Add cilantro, toss together, and sprinkle with green scallion ends.
11. Remove from heat and serve with grains or noodles.

rice wine, chicken, soy sauce, grapeseed, ginger, garlic, red pepper, brussels sprouts, scallions, red bell pepper, turkey, salt, cilantro, noodles

Taken from cooking.nytimes.com/recipes/1017016 (may not work)