TURKEY LO MEIN
"I substituted turkey for pork in this classic Chinese recipe," reports Leigh Lundy of York, Nebraska. "It was a hit at our church potluck. My husband and two children love it, too."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook and crumble turkey with carrots, onion and garlic powder over medium-high heat meat is until no longer pink, 5-7 minutes., Break up noodles and add to skillet; stir in contents of seasoning packets and water. Bring to a boil. Reduce heat; simmer, covered, 3-5 minutes. Add remaining ingredients; cook and stir until cabbage is crisp-tender, 1-3 minutes.
Nutrition Facts : Calories 294 calories, Fat 11g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 1024mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 21g protein.
EASY GROUND TURKEY LO MEIN
This lo mein can be on the table in no time and is packed with flavor without having to use those fancy sauces. The excess liquid will be soaked up by the noodles. Top with sriracha sauce to taste (optional).
Provided by bd.weld
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil; cook noodles, stirring occasionally, until tender, about 6 minutes. Drain and toss with 1 teaspoon sesame oil.
- Heat remaining sesame oil in a large saucepan over medium heat. Add turkey, onion, and garlic to the hot oil. Cook, stirring occasionally, until ground turkey is no longer pink, about 5 minutes. Drain excess grease and return to the pan.
- Pour in chicken broth, water chestnuts, soy sauce, and onion soup mix. Stir until well combined. Add celery, snap peas, and bell pepper. Cook and stir until slightly softened, 3 to 5 minutes.
- Add noodles and bean sprouts to the pan. Stir to combine and serve immediately, topped with red pepper flakes.
Nutrition Facts : Calories 496.7 calories, Carbohydrate 54.3 g, Cholesterol 143.1 mg, Fat 16 g, Fiber 7.5 g, Protein 36.8 g, SaturatedFat 3.6 g, Sodium 1611.5 mg, Sugar 9.4 g
SMOKY LO MEIN WITH SHIITAKE AND VEGETABLES
The best kind of restaurant-style stir-fried lo mein is subtle in flavor, with plenty of wok hei, the smoky flavor that results from the powerful flame of a restaurant wok burner licking up and over the back of the wok, singeing the oil and noodles. To create a similar taste at home, you can use a hand-held blowtorch, which you can pass over the noodles after stir-frying them. Either a butane canister with a high-output torch head or a propane canister with a trigger-start head are best. If you do not have a wok, a heavy cast-iron or stainless steel skillet can be used instead.
Provided by J. Kenji López-Alt
Categories dinner, noodles, vegetables, main course, side dish
Time 15m
Yield 2 to 3 servings
Number Of Ingredients 15
Steps:
- Bring a large pot or wok of salted water to a boil. Cook noodles for 1 minute, then drain thoroughly and transfer to a sheet tray. Toss noodles with 1 tablespoon neutral oil to prevent sticking, spread into a single layer and set aside.
- Using a paper towel, rub a very thin film of neutral oil into a wok or skillet, then set over high heat until lightly smoking. Add 1 tablespoon neutral oil and swirl to coat. Add the shiitake mushrooms, cabbage, carrot and onion, and stir-fry for 30 seconds. Toss a few times, then let the vegetables sit without disturbing until lightly charred on one side, about 20 seconds. Toss and stir, then let them sit and char again. Repeat several times until the vegetables are tender-crisp and lightly charred on multiple surfaces, 2 to 5 minutes total.
- Transfer vegetables to a sheet tray and spread into a single layer. Place the tray of vegetables and the tray of noodles on a heatproof surface, such as on top of your burner grates.
- Ignite your blowtorch and, holding the flame 2 to 3 inches above each tray, sweep across the vegetables and noodles until a smoky aroma reaches your nose, about 15 seconds per tray. (You should hear a distinct crackle and see small bursts of orange flame as the oil on the vegetables and noodles jumps and combusts.) Toss the noodles and the vegetables with a pair of tongs, and torch again.
- Wipe out the wok and return to high heat until lightly smoking. Add 1 more tablespoon of neutral oil and swirl to coat. Add the scallions and garlic and stir-fry until fragrant, about 10 seconds. Immediately add the vegetables and noodles to the wok and stir-fry until homogenous. Add a small amount of neutral oil to the edge of the wok, and on the same spot, add the soy sauces and wine, which should sizzle immediately.
- Add sesame oil, white pepper and mung bean sprouts. Toss everything in the wok until coated in sauce and the bean sprouts are lightly wilted, about 30 seconds. Add more neutral oil as necessary to keep noodles loosened. Transfer to a serving bowl and serve immediately.
SMOKED TURKEY
This is an easy to make recipe. I've tried numerous others using colas, fancy pans, etc., but none come out near as good as this. Keeping it simple is the best way. Be sure to use a high-quality charcoal, so that it will burn for a long time. Turkey will be moist tender and smoky!
Provided by Glenn
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 7h30m
Yield 18
Number Of Ingredients 3
Steps:
- Place the charcoal into the bottom pan of the smoker. Light the coals and wait for the temperature of the smoker to come to 240 degrees F (115 degrees C). Lightly oil grate.
- Rinse turkey under cold water, and pat dry. Place hickory chips into a pan with water to cover.
- Place turkey onto the prepared grate. Add 2 handfuls damp chips at start of cooking, then a handful every couple of hours during the cooking process. Leave the lid on - DO NOT keep looking at the turkey, or you will let the heat out! Continue smoking until the internal temperature of the turkey reaches 165 degrees F (74 degrees C), or keep going until the coals die out.
Nutrition Facts : Calories 447.2 calories, Cholesterol 176.3 mg, Fat 20.9 g, Protein 60.4 g, SaturatedFat 6.1 g, Sodium 146.2 mg
TURKEY IN A SMOKER
This is a great recipe for smoked turkey. A barbecue grill is nearly impossible to cook a large bird. A smoker is best for this. I prefer hickory chips or hickory wood. Hickory generates a more even smokiness than other woods, and it does not matter whether the wood is green or seasoned. Mesquite, if not well seasoned, will generate a creosote type coating because of the sap that oozes out of the wood while cooking.
Provided by Doug Kacsir
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 10h20m
Yield 13
Number Of Ingredients 10
Steps:
- Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C).
- Rinse turkey under cold water, and pat dry. Rub the crushed garlic over the outside of the bird, and sprinkle with seasoned salt. Place in a disposable roasting pan. Fill turkey cavity with butter, cola, apple, onion, garlic powder, salt, and ground black pepper. Cover loosely with foil.
- Smoke at 225 to 250 degrees F (110 to 120 degrees C) for 10 hours, or until internal temperature reaches 180 degrees F (80 degrees C) when measured in the thickest part of the thigh. Baste the bird every 1 to 2 hours with the juices from the bottom of the roasting pan.
Nutrition Facts : Calories 625.2 calories, Carbohydrate 9.8 g, Cholesterol 225.1 mg, Fat 31.7 g, Fiber 0.7 g, Protein 71.2 g, SaturatedFat 11.6 g, Sodium 1184.8 mg, Sugar 7.6 g
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LEFTOVER THANKSGIVING TURKEY LO MEIN - THE WOKS OF LIFE
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- If using dry lo mein noodles or fresh, raw noodles, be sure to follow the directions on the package. For either of these noodle options, you will need to boil and drain them before adding them to a stir-fry. If you’re lucky enough to find them, get the cooked, oiled lo mein noodles that are now readily available from Asian grocery stores. These don’t require pre-cooking, and can be added directly to the wok for stir-frying.
- In a wok over high heat, add a couple tablespoons of oil to the wok, and add the garlic. After 10 seconds, add the cabbage and carrots. Stir-fry on high heat for a minute and add the wine in a circle around the perimeter of the wok.
- Add the cooked noodles and the leftover turkey to the wok and mix well from the bottom up for about 30 seconds. If the noodles aren't coming apart, add about ¼ cup water to loosen them up a bit.
- Add the soy sauce, dark soy sauce, sesame oil, and sugar. Stir-fry for 30 seconds, and add the scallions. Stir-fry for one more minute and serve.
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