| Peanut Chipolte Sauce |
| 1 Quart plain yogurt |
| 1 Cup sliced green onions |
| 7 Ounces canned chipolte peppers in adobo sauce |
| 1-1/2 Cups creamy peanut butter |
| 1 Teaspoon salt |
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- In a blender or food processor, combine yogurt, green onion, chipolte peppers, peanut butter and salt. Blend until smooth. Place in a sealed container and hold for service in refrigerator.
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| Stir Fry Turkey |
| 1 Ounce broccoli florets |
| 1 Ounce cauliflower florets |
| 2 Ounces peeled and sliced carrots |
| 1 Fluid Ounce salad oil |
| 4 Ounces TURKEY BREAST, diced |
| 2 Ounces snow peas |
| 1 to 2 Fluid Ounces TURKEY STOCK |
| 4 Ounces Peanut Chipolte Sauce |
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- In a medium size pot, bring cold water to boil and blanch broccoli, cauliflower and carrots until al dente. Plunge into cold water and drain when cool.
- Heat oil in nonstick sauté pan and sauté diced turkey until almost done.
- Add blanched stir-fry vegetables and snow peas with 1 fluid ounce stock and cook for one minute more.
- Add 4 ounces peanut chipolte sauce and toss. Add more sauce if needed.
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| Service |
| As needed steamed white rice |
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- Serve immediately on a warm dinner plate with white steamed rice.
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