Thanksgiving Leftovers: Stir-Fried Cauliflower & Broccoli Rice with Turkey
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Thanksgiving Leftovers: Stir-Fried Cauliflower & Broccoli Rice with Turkey

Ingredients

  • About 2 cups cauliflower florets (about 1 small head), coarsely chopped

  • About 1 1/2 cups broccoli florets, coarsely chopped (about 1 crown)

  • About 6 tbsp. neutral-flavored oil (such as peanut, canola, or safflower)

  • 8 oz. hen of the woods (maitake) mushrooms, pulled into thin strips

  • 8 to 12 oz. roast turkey, chopped or pulled into bite-size pieces (2 to 3 cups)

  • 1 carrot, peeled and shredded or cut into matchsticks

  • 1 stalk celery with leafy top, chopped

  • 2 large cloves garlic, chopped

  • 1 1/2-inch piece of fresh ginger, peeled and grated or finely chopped

  • 1 bunch scallions, whites thinly sliced and greens cut into 1-inch pieces

  • 2 large eggs, lightly beaten

  • ½ cup (loosely packed) fresh flat-leaf parsley or cilantro leaves, coarsely chopped

  • 2 tbsp. fresh thyme, chopped

  • About 1/4 cup tamari or soy sauce

  • Juice of 1 lime (about 2 tbsp.)

  • Sriracha or hot sauce, for serving

Preparation

  • Step 1

    In a food processor, pulse the cauliflower until finely chopped. Transfer to a medium bowl. Repeat with the broccoli, then transfer to the same bowl.

  • Step 2

    In a large skillet, heat 2 tbsp. oil, two turns of the pan, over high. Add the mushrooms. Cook, stirring often, until browned, about 7 minutes. Add the turkey. Cook, stirring often, until lightly browned, 2 to 3 minutes more. Transfer to a platter.

  • Step 3

    In the same skillet, heat the remaining 4 tbsp. oil, four turns of the pan, over high. Add the cauliflower, broccoli, carrot, celery, garlic, and ginger. Cook, stirring often, until crisp-tender, 3 to 4 minutes. Mix in the scallions and the mushroom-turkey mixture. Off heat, add the eggs. Toss vigorously until coated, about 1 minute. Mix in the herbs, tamari, and lime juice. Serve in shallow bowls. Pass the hot sauce at the table.

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