Turkey and cabbage stir-fry

ate.2011.10.20.l.jpg
This is a tasty lunch stir-fry. 

Since I make 3.2 oz. packages of pre-cooked, cut, and frozen turkey this is quick and easy. It works equally well with roasted chicken, as well.

Defrost a 3.2 oz. package of frozen turkey or chicken in the microwave for 0:40 on high.

Slice green, savoy or Napa cabbage into very thin strips. Discard any tough ribs.

Mince a clove of fresh garlic. You could substitute granulated garlic.

Heat a sauté pan over medium-low heat. Add oil of your choice (canola, olive, whatever).

Cook the cabbage for a few minutes, longer for green cabbage and less for savoy or Napa.

Add the garlic and cook for a minute.

Add the turkey (or chicken) and cook for a few minutes. Season with salt and freshly ground black pepper.

If the rice is refrigerated, plate one serving of Japanese white sushi rice. Cover with plastic wrap and microwave for 0:40.

I add soy sauce when I eat it, but not when I cook it, because it will discolor the cabbage.