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Oriental Pineapple Turkey

  Vegetable oil 2 Tablespoon
  Sliced fresh mushrooms 1⁄4 Cup (4 tbs)
  Chopped green onions 1⁄3 Cup (5.33 tbs)
  Diagonally sliced celery 1⁄3 Cup (5.33 tbs)
  Julienned red bell pepper 1⁄3 Cup (5.33 tbs)
  Canned pineapple chunks 14 Ounce, drained
  Juice 1 Cup (16 tbs) (Reserved)
  Uncooked medium shrimp 4 Ounce, peeled and deveined
  Julienned cooked turkey 2 Cup (32 tbs)
  Brown sugar 3 Tablespoon
  Cornstarch 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Vinegar 3 Tablespoon
  Soy sauce 2 Teaspoon
  Snow peas 1 Cup (16 tbs)
  Hot cooked rice 1⁄2 Cup (8 tbs)
  Toasted sesame seeds 1 Tablespoon

Heat the vegetable oil in a kettle over medium-high heat.
Add the mushrooms, green onions, celery, bell pepper, pineapple chunks, shrimp and turkey; stir fry for 2 to 5 minutes or until vegetables are tender and shrimp is cooked.
Combine the brown sugar, cornstarch, salt, the reserved pineapple juice, vinegar and soy sauce in a small bowl; mix well.
Pour the soy sauce mixture over the turkey mixture.
Stir in the snow peas.
Cook until thickened and heated through, stirring constantly.
Serve on a bed of steamed rice.
Garnish with sesame seeds.

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Oriental Pineapple Turkey Recipe