Blue Sky Cookbook

Serves 6

1 or 2 packages of Uncle Ben’s Original Long Grain and Wild Rice

Prepare as directed. I use a little less water than directed for a firmer rice.

Cooked turkey

Chop the turkey into 1” cubes and set aside. I use 3-4 cups for six servings.

3 Tbsp soy sauce

1 tsp cornstarch

½  tsp garlic powder

1 tsp ground ginger

1 tsp onion powder

¼ cup white wine or sherry

Mix the sauce with a fork and set aside.

4 stalks celery

1 medium sweet onion

¼ cup olive oil

About ¼ cup hot water (if needed)

Chop the celery and onion into ½” bits.

Heat the oil in a wok or large sauté pan. Add the celery and onion and stir-fry until tender with a wooden paddle or spoon. Add the turkey. Mix the sauce again with the fork and add to the pan. Quickly stir with the wooden paddle to mix in the sauce. After it thickens, add a little hot water to thin out the sauce.

Serve with rice.