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Turkey Stir Fry with Lychees
Reviews:
November 18, 2010

The flavor of this recipe came out very well. The sweetness of the lychees really complemented the salty, spicy flavors from the sauce/marinade ingredients. This recipe would be very easy to tweak, to adjust for your own personal preferences on salt and spice. (For example, I think you could eliminate the soy sauce altogether and not miss if, it you're trying to cut down on salt.) I didn't have chile peppers, but had some Asian chili garlic sauce, so I cut back on the minced garlic (used 1/2 tbsp) to account for the garlic in the chili sauce. One thing I did not like about this recipe, however, was that there was a lot of liquid in the pan when everything was done cooking. So, I dissolved some cornstarch in water and mixed that into the boiling liquid, to thicken the liquid into a nice sauce. I then mixed the cooked meat/lychee mixture back into the thickened liquid, and served it over rice. I will definitely make this again, but next time I think I will just mix the second tablespoon of wine with a tablespoon of cornstarch, and mix that in at the very end, instead of adding the wine to the pan while the turkey is cooking.

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