Give turkey leftovers an Asian accent

Bring a taste of Asia to your leftover turkey. Crisp, fried vegetables and turkey in a sweet teriyaki sauce makes a quick, colorful quick dinner.

Teriyaki sauce is made with soy sauce, sugar, ginger and seasonings. This dinner only takes minutes to make using a bottled low-sodium teriyaki sauce.

Bok choy is a mild vegetable with thick, crunchy white stalks and dark green leaves. It can be found year-round and can be used raw in salads or stir-fried.

Cooked turkey is used in this recipe, but turkey cutlets or tenderloins can be substituted. Cut the meat into small pieces and stir-fry two to three minutes.

Make sure your wok is very hot before adding the ingredients. The oil should be smoking. For easy stir-frying, place all of the prepared ingredients on a cutting board or plate in order of use. You won't have to look at the recipe once you start to cook.

Quick Cashew Rice completes the meal: Heat a package of microwaveable rice according to package instructions. Measure 1-1⁄2 cups rice into a bowl. (Save the rest for another use.) Mix in 2 teaspoons canola oil, 1⁄4 cup cashews, salt and pepper to taste. Makes two servings.

Tips: Deli turkey or cooked chicken breasts can also be used. Napa or Chinese cabbage can be substituted for the bok choy. Four medium garlic cloves, crushed, can be used instead of minced garlic.

TERIYAKI TURKEY

1 teaspoon canola oil

1 cup sliced red onion

1 cup sliced red or green bell pepper

2 cups sliced bok choy

2 teaspoons minced garlic

1 teaspoon cornstarch

3⁄4 pound cooked turkey, thinly sliced (about 2-1⁄2 cups)

6 tablespoons bottled low-salt teriyaki sauce

Preparation

Heat oil in a wok or skillet over high heat. When oil is smoking, add the onion, bell pepper, bok choy and garlic. Stir-fry three minutes. Meanwhile, mix cornstarch with 1 tablespoon water and set aside. Add the turkey to the wok and stir-fry one minute.

Move ingredients to the sides of the wok, leaving a hole in the center. Add the teriyaki sauce and the cornstarch mixture. Toss the ingredients with the sauce for about one minute, until the sauce starts to thicken and coats the food. Serve over rice. Makes two servings.

Linda Gassenheimer's latest book is "The Flavors of the Florida Keys." Her website is dinnerinminutes.com; email her at linda@dinnerinminutes.com. Follow her on Twitter @lgassenheimer.