Thai turkey platter
6 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | tablespoons | Orange juice |
1 | tablespoon | Lite soy sauce |
1 | tablespoon | Peanut oil |
1 | tablespoon | Sesame oil |
1 | tablespoon | Rice wine vinegar |
1 | tablespoon | Honey |
¼ | teaspoon | Crushed red pepper flakes |
½ | cup | Bulgar - cracked wheat |
2 | Sliced scallions | |
1 | Pared and cut into julienne strips carrot | |
¼ | cup | Dry roasted unsalted peanuts |
1 | pounds | Fully cooked sliced turkey breast |
1 | Peach pitted and sliced thin divided |
Directions
Place Bulgar in 8 inch square glass baking dish. Pour ½ cup very hot tap water over bulgar. Cover dish with foil. Let stand 2 hours until water is absorbed and bulgar is tender. For dressing, in small bowl, whisk together orange juice, soy sauce, peanut oil, sesame oil, vinegar, honey and pepper flakes; cover and chill. For salad, arrange turkey on serving platter with the peach slices. Toss remaining peach, scallions, carrot, peanuts and dressing with bulgar. Place on platter.