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|
|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.