Ingredients

Turkey with Marinade and Roasting Procedure: 1 Teaspoon fresh gingerroot, peeled and minced 1/2 Teaspoon toasted sesame oil 2 Teaspoons low-sodium tamari or soy sauce 1 Tablespoon freshly squeezed lime juice 1 Teaspoon cracked Szechuan peppercorns OR chili paste 1 Pound TURKEY CUTLETS, skinless and boneless Basmati Rice: 3/4 Cup brown basmati rice 1-3/4 Cups vegetable stock OR water Peanut-Ginger Sauce: 2 Tablespoons fresh gingerroot, peeled and chopped 2 to 3 Tablespoons low-sodium tamari or soy sauce 2 Tablespoons rice vinegar 1 Tablespoon red wine vinegar 2 Tablespoons honey 1-1/2 Teaspoons dried basil 2 Tablespoons crunchy peanut butter 2 Tablespoons cold water Vegetables: 1/4 Teaspoon canola oil 1 Medium carrot, peeled and thinly sliced on the diagonal 1 Celery rib, thinly sliced on the diagonal 8 Shiitake mushrooms, thinly sliced 1/4 Cup vegetable stock or cold water 1/4 Teaspoon canola oil 1 Teaspoon minced garlic 1 Teaspoon fresh gingerroot, peeled and minced 1/4 Teaspoon fennel seeds, crushed 1-1/2 Cups thinly sliced fennel bulb 2 to 3 Tablespoons vegetable stock or water 1 Cup Swiss chard, torn 1 Cup fresh spinach leaves, cleaned and dried 2 Cups bok choy, torn 2 Teaspoons low-sodium soy sauce 1/2 Teaspoon toasted sesame oil

Description

Asian Turkey Cutlets With Peanut-Ginger Sauce, Recipe

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