Ginger Turkey Stir Fry
|Reduced sodium chicken broth||1⁄3 Cup (5.33 tbs)|
|Sake||1⁄4 Cup (4 tbs)|
|Oyster sauce||3 Tablespoon|
|Reduced sodium soy sauce||2 Teaspoon|
|Asian dark sesame oil||4 Teaspoon|
|Turkey breast cutlets||1 Pound, cut into 2 x 1/4 inch strips|
|Carrot||1 , cut into matchstick thin strips|
|Scallions||3 , cut into 1 inch pieces|
|Grated peeled ginger||1 Tablespoon (Fresh Ones)|
1. Whisk together the broth, sake, oyster sauce, cornstarch, and soy sauce in a small bowl until smooth.
2. Heat a large nonstick skillet or wok over medium-high heat until a drop of water sizzles. Add 2 teaspoons of the sesame oil, swirl to coat the pan, then add the turkey. Stir-fry until the turkey is browned and cooked through, about 4 minutes. Transfer the turkey to a plate.
3. Heat the remaining 2 teaspoons sesame oil in the same skillet. Add the carrot, scallions, and ginger; stir-fry until the carrot is crisp-tender, about 2 minutes. Add the turkey and the broth mixture. Cook, stirring constantly, until the mixture bubbles and thickens, about 1 minute.