Stir Fry Turkey And Vegetables
|Vegetable oil||3 Tablespoon|
|Turkey breast strips||2 Cup (32 tbs) (Thin, Raw)|
|Freshly ground black pepper||To Taste|
|Dried basil||1⁄4 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
|Dried chervil||1⁄4 Teaspoon|
|Dried savory||1⁄4 Teaspoon|
|Sliced cauliflower flowerets||1 Cup (16 tbs)|
|Sliced broccoli flowerets||1 Cup (16 tbs)|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Alfalfa sprouts||1⁄2 Cup (8 tbs)|
|Mung bean sprouts||1 Cup (16 tbs)|
|Chopped watercress||1 Cup (16 tbs)|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Chopped cabbage||1 Cup (16 tbs), or shredded|
|Shredded spinach leaves||1 Cup (16 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Tamari soy sauce||1 Tablespoon|
|Cooked brown rice||2 Cup (32 tbs)|
1. Heat the oil in a wok or a heavy skillet. Add the turkey and stir-fry until lightly browned. Add salt, pepper, basil, thyme, chervil, and savory.
2. With wok or skillet over fairly high heat, add the cauliflower, broccoli, mushrooms, alfalfa seed sprouts, mung bean sprouts, watercress, carrot, cabbage, and spinach. Season with salt and pepper and add 1/2 cup of the water. Cover and cook for about 3 minutes.
3. Remove from the heat. Mix the arrowroot with the tamari and the remaining water. Pour over the vegetables. Return to the heat and cook, stirring, until the mixture thickens and clears.