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Stir Fry Turkey And Vegetables

Fresh.n.Natural's picture
  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)
  Arrowroot 1 Teaspoon
  Tamari soy sauce 1 Tablespoon
  Cooked brown rice 2 Cup (32 tbs)
  Salt To Taste

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.

Recipe Summary

Main Dish
Stir Fried

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1810 Calories from Fat 746

% Daily Value*

Total Fat 84 g129.2%

Saturated Fat 16.1 g80.3%

Trans Fat 0 g

Cholesterol 312 mg104%

Sodium 1733 mg72.2%

Total Carbohydrates 136 g45.2%

Dietary Fiber 19.2 g76.9%

Sugars 13.7 g

Protein 133 g266.9%

Vitamin A 503.6% Vitamin C 585.8%

Calcium 50.1% Iron 94.4%

*Based on a 2000 Calorie diet


Stir Fry Turkey And Vegetables Recipe