Orange Flavored Turkey Stir Fry
|Long grain white rice/Long grain brown rice||1 Cup (16 tbs)|
|Reduced-sodium soy sauce||1⁄4 Cup (4 tbs)|
|Dry sherry||1 Tablespoon|
|Turkey cutlets||1 Pound, cut crosswise into strips 1/2 inch wide|
|Vegetable oil||3 Tablespoon|
|Slivered orange zest||3 Tablespoon (Colored Part Of The Rind)|
|Garlic||1 Clove (5 gm), finely slivered|
|Scallions||8 , cut diagonally into 1-inch lengths (Including Tops)|
|Snow peas||8 Ounce, trimmed|
|Canned baby corn||15 Ounce, drained and halved (1 Can)|
|Crushed red pepper flakes||1⁄4 Teaspoon|
|Orange juice||1⁄3 Cup (5.33 tbs) (Freshly Squeezed Preferred)|
Cook the rice according to package directions.
Meanwhile, in a medium-size bowl, combine the soy sauce, sherry, and cornstarch.
Add the turkey, toss well to coat, and set aside.
Heat 1 tablespoon of the oil in a deep 12-inch skillet or wok over moderately high heat for 1 minute.
Add the orange zest and stir-fry for 1 to 2 minutes.
Using a slotted spoon, transfer the zest to paper toweling.
Add the garlic and stir-fry for 1 to 2 minutes; remove and discard.
Add the scallions and snow peas and stir-fry for 2 to 3 minutes.
Transfer to a medium-size bowl and set aside.
Add another tablespoon of the oil to the skillet and heat over moderately high heat for 1 minute.
Add the corn and stir-fry for 2 to 3 minutes.
Transfer to the bowl with the vegetables.
4 Add the remaining 1 tablespoon oil to the skillet and heat over moderately high heat for 1 minute.
Add the turkey-soy sauce mixture and stir-fry for 3 minutes or until the meat is no longer pink.
If necessary, add more oil.
Add the red pepper flakes and orange juice and stir constantly to loosen any browned bits on the bottom of the skillet.
Return the vegetables and orange zest to the skillet and heat for 1 to 2 minutes