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Stir Fry Turkey And Vegetables

Fresh.n.Natural's picture
Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Main Dish
Method: 
Stir Fried

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