Categories: Poultry, Main dish 
      Yield: 4 servings 
  
    3/4 lb Leftover turkey-breast meat, 
           About 3 cups 
      3    Green onions 
      1    Medium-size red pepper 
      1    Garlic clove, minced 
      2 tb Soy sauce 
      1 tb Chopped cilantro OR 
      1 ts Dried cilantro leaves 
      1 tb Honey 
  1 1/2 ts Curry powder 
      1 ts Oriental sesame oil 
    1/2 ts Cornstarch 
    1/4 ts Crushed red pepper 
      1 tb Salad oil 
           Cilantro sprigs for garnish, 
           Optional 
  
  Coarsely shred turkey-breast meat. Thinly slice green onions; cut red 
  pepper into 2-inch-long, matchstick-thin strips. In small bowl, mix 
  garlic, soy sauce, cilantro, honey, curry powder, sesame oil, 
  cornstarch, crushed red pepper, and 1/3 cup water until well blended. 
  In 10-inch skillet over high heat, in hot salad oil, cook green 
  onions and pepper, stirring frequently, until vegetables are tender 
  and golden. Stir in liquid mixture and shredded turkey meat and cook, 
  stirring to coat turkey well, until heated through. Garnish with 
  cilantro sprigs.