Turkey, Pepper, Corn Stir Fry
- 1 T rice bran or corn oil
- 3-4 dried hot chili peppers – to taste
- 1 green sweet pepper (bell pepper)
- ~ 1 lb raw turkey – not ground – any cut
- chili powder – to taste – I use about 2 T’s
- 1 can corn
- salt – to taste
Use a moderately large frying pan. Put the oil in the pan and crumble or snip (using scissors) the dried hot chili peppers into the pan. Set the pan at medium heat on a burner. It is okay if the peppers burn. Chop the bell pepper into bite size pieces and add to the pan. Sprinkle about a tablespoon of chili powder over the peppers and also sprinkle salt over the peppers. Toss to get the peppers covered with the chili powder and salt (or stir with a fork or spoon). Again, it is okay if the peppers burn some.
Cut the turkey into bite size pieces. (Sometimes we get turkey breast on the bone and freeze the bone for soup – or drumsticks the same way.) Using a spatula, clear an opening on the bottom of the frying pan and press the turkey bits onto the bottom of the pan. Sprinkle with chili powder and salt to taste. After about 20 seconds, use the spatula to turn the turkey pieces over and press the turkey down. Let the pieces cook on the other side for about 20 seconds. Drain about 1/4 cup of liquid from the corn and add the corn and remaining corn liquid to the frying pan. Stir to mix all of the ingredients, turn down the heat to a simmer, cover and let cook for about 5 to 10 minutes.
We serve this dish over rice. Usually, I start the rice first and cook the stir fry until the rice is done. Tasty – tasty – tasty.